Simple 4-Ingredient Blueberry Dump Cake: The Easiest One-Pan Dessert Recipe
Craving a delightful dessert that requires minimal effort but delivers maximum flavor? Look no further than this incredibly easy 4-ingredient blueberry dump cake. Crafted entirely in one pan, this recipe combines the sweet burst of fresh blueberries, the rich depth of blueberry pie filling, and the convenience of a yellow cake mix, all topped with buttery goodness. It’s a truly effortless treat that bakes to golden perfection, offering a warm, bubbly, and utterly irresistible dessert experience.
Whether you’re a novice baker or simply pressed for time, this dump cake is your secret weapon for a crowd-pleasing dessert. Forget about complex mixing, multiple bowls, or intricate techniques. Just dump, bake, and enjoy a delicious homemade taste that will impress everyone. It’s the ultimate comfort food, perfect for family dinners, potlucks, or a simple weeknight indulgence.
Why This Easy Blueberry Dump Cake Recipe Works So Well
Blueberry dump cake stands out as one of the simplest and most satisfying blueberry desserts you can create. The magic lies in its “dump and bake” method, which eliminates the need for any mixing bowls or elaborate steps. With just four core ingredients – succulent blueberry pie filling, a classic yellow cake mix, creamy butter, and a scattering of fresh blueberries – you’re on your way to a truly swoon-worthy dessert.
The beauty of this recipe is its straightforward approach: simply layer each ingredient into a baking dish and let your oven do the rest. As it bakes, the butter melts into the dry cake mix, creating a wonderfully moist, golden-brown, and slightly crisp topping that perfectly complements the bubbling fruit filling beneath. The edges turn irresistibly caramelized, offering a delightful textural contrast to the soft, warm interior.
This dump cake shares a delightful similarity with a traditional blueberry cobbler, but with an even fluffier, cake-like topping, thanks to the ingenious use of a store-bought cake mix. It’s a brilliant shortcut that doesn’t compromise on flavor or texture. If you’re seeking a quick, fuss-free dessert for any occasion – from casual family gatherings to last-minute potlucks – this recipe ticks every box. It’s a genuine crowd-pleaser that delivers homemade taste with almost no effort. Prepare to be amazed by how easily this humble combination of ingredients transforms into something truly spectacular!
Key Ingredients for Your Blueberry Dump Cake
Creating this delicious blueberry dump cake requires only a handful of readily available ingredients. The simplicity of this recipe ensures that even beginner bakers can achieve fantastic results. For precise measurements and detailed instructions, refer to the printable recipe card located at the end of this post.
Ingredient Information and Smart Substitution Suggestions
Let’s dive a little deeper into the ingredients that make this blueberry dump cake so special and explore some helpful tips and substitutions to customize it to your liking.
CAKE MIX – We recommend using a standard-sized (typically 15.25 ounce) box of yellow cake mix for this recipe. The beauty of a dump cake is that you only need the dry cake mix itself – no need for eggs, oil, or water as you would for a traditional cake. Simply sprinkle it directly over your pie filling. While yellow cake mix provides a classic, buttery flavor that pairs beautifully with blueberries, you can absolutely experiment with other varieties. A white cake mix or even a vanilla-flavored cake mix would work wonderfully. Some adventurous bakers also try lemon cake mix for an extra citrusy kick. The dry cake mix, when combined with melting butter in the oven, transforms into a tender, crumbly, and golden-brown topping that’s utterly irresistible. Just remember, avoid any “pudding in the mix” varieties, as these can alter the final texture.
BLUEBERRY PIE FILLING – This ingredient forms the luscious base of your dump cake. We used two 15.75-ounce cans, totaling about 31.5 ounces of blueberry pie filling. The canned filling provides a consistent sweetness and thick, saucy texture that bakes beautifully. While blueberry is the star here, don’t hesitate to get creative! This recipe is incredibly versatile. Consider using cherry, apple, peach, or even a mixed berry pie filling for different flavor profiles. You could also combine two different fillings, such as blueberry and peach, for a unique twist. If you prefer to use homemade pie filling, ensure it has a similar thick consistency to canned versions to prevent the cake from becoming too runny.
BLUEBERRIES (Fresh or Frozen) – Adding fresh or frozen blueberries (about 1 ½ to 2 cups) on top of the dry cake mix before baking introduces a delightful burst of tartness that beautifully contrasts the sweetness of the canned pie filling. This variation in flavor is what makes this dump cake truly exceptional. While some recipes suggest tossing fresh blueberries in sugar, we find that the natural tartness of the berries adds a crucial balance to the overall sweetness, creating a more complex and enjoyable dessert. If using frozen blueberries, there’s no need to thaw them beforehand; simply sprinkle them directly over the cake mix layer. You can also skip the additional fresh blueberries if you prefer a less intense blueberry flavor or don’t have them on hand, but we highly recommend them for that extra pop! Feel free to mix in other berries like raspberries or blackberries for a “mixed berry” dump cake.
BUTTER – Good quality butter is essential for achieving that perfect golden, crispy topping. You’ll need ½ cup of cold, salted butter, sliced into very thin pats. The key here is even distribution: make sure you cover as much of the dry cake mix as possible with these thin butter slices. This ensures that the cake mix absorbs the butter evenly as it melts, preventing any powdery spots after baking. Cold butter is much easier to slice thinly and handle than softened butter, so keep it chilled until you’re ready to use it. Salted butter is preferred as it helps to balance the sweetness from the blueberry pie filling, adding a subtle savory note that enhances the overall flavor. If you only have unsalted butter, you can use it, but consider adding a tiny pinch (¼ teaspoon) of salt to the dry cake mix for a similar effect.
Optional Additions: A splash of vanilla extract (a teaspoon) can be added to the pie filling layer for extra aroma, or a teaspoon of lemon zest can be sprinkled over the blueberries for a brighter flavor.
How to Make This Easy Blueberry Dump Cake
These step-by-step photos and detailed instructions are here to guide you through making this incredibly simple recipe. For a printable version, including all measurements and a concise instruction list, please Jump to Recipe at the bottom of this post.
- Preheat the oven: Begin by preheating your oven to 350°F (175°C). Ensuring your oven is at the correct temperature before you start baking is crucial for even cooking and achieving that beautiful golden crust.
- Layer the blueberry pie filling: Take your two cans of blueberry pie filling and spread them evenly into the bottom of a 9×13 baking dish. Make sure the entire bottom surface is covered to create a consistent fruit base for your cake.
- Add the cake mix: Carefully sprinkle the dry yellow cake mix evenly over the layer of blueberry pie filling. Try to distribute it as uniformly as possible to ensure proper baking and a consistent topping. Avoid clumping, as this can lead to dry patches in the finished cake.
- Distribute the butter pats: Slice your cold, salted butter into very thin pats. Arrange these butter slices over the entire top surface of the dry cake mix. It’s important to cover as much of the cake mix as possible. The butter will melt and absorb into the cake mix, creating the delicious topping. Hint: Cold butter is significantly easier to slice thinly and manage than softer butter.
- Top with fresh blueberries: Scatter the fresh blueberries (1 to 2 cups, depending on your preference) evenly over the butter and cake mix layer. These will add a wonderful pop of fresh fruit flavor and a beautiful color contrast. If using frozen blueberries, sprinkle them on without thawing.
- Bake to perfection: Place the baking dish in your preheated oven and bake for approximately 30-40 minutes. The dump cake is ready when the topping is beautifully golden brown and the blueberry filling around the edges is visibly bubbling. If you notice any dry powdery spots of cake mix during the last few minutes of baking, you can quickly add a few extra thin pats of butter to those areas and bake for an additional 5-10 minutes. This ensures a uniformly delicious crust.
- Rest before serving: Once baked, remove the dump cake from the oven and allow it to rest for at least 15 minutes before serving. This resting period is crucial as it allows the hot blueberry filling to cool down slightly and set. Skipping this step might result in a very runny filling when you scoop into it, whereas a short rest will give you that perfect, gooey consistency.
Frequently Asked Questions & Expert Tips for Blueberry Dump Cake
Here are some common questions and expert advice to ensure your blueberry dump cake is a resounding success every time.
To maintain its freshness and delicious flavor, store any leftover blueberry dump cake in an airtight container or tightly covered with plastic wrap. Place it in the refrigerator, where it will keep well for up to 5 days. When you’re ready to enjoy it again, you can gently reheat individual servings in the microwave or warm the entire dish in a 300°F (150°C) oven until heated through.
Absolutely! This blueberry dump cake freezes beautifully. Once the cake has fully cooled to room temperature, wrap it thoroughly a few times in plastic wrap, followed by an outer layer of aluminum foil. This double wrapping helps prevent freezer burn. You can freeze it for up to 1 month. To thaw, simply transfer it to the refrigerator overnight. Once thawed, reheat it in a 350°F (175°C) oven until it’s warmed through and bubbly, usually about 20-30 minutes, or until the center is hot.
A dry or powdery topping usually indicates that the butter wasn’t evenly distributed, or there wasn’t enough butter to cover all the dry cake mix. Ensure you slice your butter thinly and spread it meticulously over the entire surface. If you notice dry spots during baking, quickly add a few more thin pats of butter to those areas and bake a little longer until melted and absorbed.
This recipe is incredibly versatile! Feel free to swap the blueberry pie filling for cherry, apple, peach, or even a mixed berry version. Similarly, while yellow cake mix is classic, a white cake mix, vanilla, or even a lemon cake mix would complement the blueberry flavor wonderfully. Experiment to find your favorite combination!
Look for a golden-brown and slightly crispy topping. The fruit filling around the edges of the pan should be visibly bubbling. If the top is browning too quickly but the filling isn’t bubbly, you can loosely tent the dish with aluminum foil for the remaining bake time.
Delicious Serving Suggestions
Blueberry dump cake is incredibly versatile and tastes fantastic served in many ways, making it suitable for any preference or occasion. It’s delightful served warm straight from the oven, at room temperature, or even chilled on a hot day. The choice truly comes down to your personal preference!
In our opinion, it’s especially delicious when served warm with a generous scoop of creamy vanilla ice cream. The cold, melting ice cream creates a heavenly contrast with the warm, gooey blueberry filling and crispy cake topping. Other fantastic accompaniments include a dollop of freshly whipped cream, a sprinkle of powdered sugar for an elegant finish, or even a light drizzle of lemon glaze for an extra citrusy kick. For a touch of texture, a sprinkle of chopped toasted pecans or almonds can be a wonderful addition. This dump cake can also be a delightful addition to a brunch spread or as a comforting dessert after any meal.
More Easy Dump Cake Recipes to Try
If you loved the simplicity and deliciousness of this blueberry dump cake, you’re in for a treat! The “dump cake” method is a fantastic way to create a variety of fruit-filled desserts with minimal effort. Here are some other delightful dump cake recipes you might enjoy exploring:
- Apple Dump Cake: A classic comfort dessert, perfect with a scoop of cinnamon ice cream.
- Pineapple Dump Cake: Tropical and tangy, a bright and sunny dessert.
- Peach Cobbler Dump Cake: Sweet, juicy peaches topped with a buttery cake crust.
- Caramel Apple Dump Cake: The beloved combination of apple and caramel in an easy-to-make format.
- Cherry Pineapple Dump Cake: A vibrant and flavorful mix that’s always a hit.
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Blueberry Dump Cake
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!
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Ingredients
- 31.5 ounce blueberry pie filling (two 15.75 ounce cans)
- 15.25 ounce yellow cake mix
- ½ cup salted butter (cold)
- 1-2 cups fresh blueberries (optional)
Things You’ll Need
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13×9 baking dish
Before You Begin
- We used a standard-sized (15.25 ounce) box of yellow cake mix. You only need the dry cake mix itself, not the additional ingredients on the back of the box because we are not preparing it as a traditional cake.
- Fresh or frozen blueberries can be added to the top of the dump cake prior to baking. They add a touch of tartness to contrast with the sweet canned pie filling. You can also skip the additional fresh blueberries, but we recommend them for extra flavor and texture. We used about 1 ½ cups fresh blueberries over this dump cake.
- Ensure you evenly distribute very thin pats of cold butter on top of the dry cake mix to prevent any powdery spots after baking. Cold butter is much easier to work with. Salted butter helps balance the sweetness from the blueberry pie filling.
Instructions
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Preheat the oven to 350°F (175°C).
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Spread the blueberry pie filling evenly into the bottom of a 9”x13” baking dish.
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Sprinkle the dry cake mix evenly over the pie filling layer, ensuring no large clumps.
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Slice very thin pats of cold butter and spread them over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
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Top with fresh blueberries, distributing them evenly over the butter and cake mix.
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Bake for 30-40 minutes or until the topping is golden brown and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any dry cake mix areas and bake a bit longer until melted and absorbed.
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Allow the dump cake to rest for 15 minutes before serving. This resting period allows the hot blueberry filling to cool and set slightly, preventing it from being overly runny when you scoop into it.
Expert Tips & FAQs
- Storage: Store the blueberry dump cake in an airtight container, or covered with plastic wrap, in the refrigerator for up to 5 days. Reheat gently in the microwave or oven to serve, if desired.
- Freezing: Wrap the fully cooled dump cake a few times in plastic wrap followed by a layer of aluminum foil and freeze for up to 1 month. Thaw in the refrigerator overnight. Reheat in a 350°F (175°C) oven until warmed through.
- Even Topping: The key to a perfect, non-powdery topping is very thin, evenly distributed cold butter pats. This ensures all the dry cake mix gets moistened and crisps up beautifully.
Nutrition
The recipes on this blog are tested with a conventional gas oven and gas stovetop. It’s important to note that some ovens, especially as they age, can cook and bake inconsistently. Using an inexpensive oven thermometer can assure you that your oven is truly heating to the proper temperature. If you use a toaster oven or countertop oven, please keep in mind that they may not distribute heat the same as a conventional full sized oven and you may need to adjust your cooking/baking times. In the case of recipes made with a pressure cooker, air fryer, slow cooker, or other appliance, a link to the appliances we use is listed within each respective recipe. For baking recipes where measurements are given by weight, please note that results may not be the same if cups are used instead, and we can’t guarantee success with that method.