Recipes & Cooking Desserts & Baking Fruit Desserts Blueberry Dump Cake 5.0 (1) 1 Review You'll need just three ingredients to whip up this easy dessert idea: blueberry pie filling, butter, and yellow cake mix. By Sarah Martens Sarah Martens Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years. Learn about BHG's Editorial Process and BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Published on August 8, 2023 Rate PRINT Share Trending Videos Close this video player Photo: Grant Webster Prep Time: 10 mins Bake Time: 40 mins Total Time: 50 mins Servings: 12 Jump to Nutrition Facts A dump cake is one of the easiest desserts you'll ever make. It's as simple as opening a couple of cans of pie filling and sprinkling cake mix on top. Once baked, this blueberry dump cake recipe is much more like a fruit cobbler than a cake. Rather than rise like a traditional cake, the fruit on the bottom is warm and gooey and the cake mix and butter layer on top becomes a crisp crust. Flavor this berry dump cake with vanilla extract as written or try a splash of almond or coconut extract instead. Why Is it Called Dump Cake? A dump cake gets its name from the method used to assemble it. There's no stirring or mixing bowls required! Simply "dump" the ingredients into your baking dish without stirring. Start with the fruit filling, then sprinkle on boxed cake mix, and finally, top with pats of cold butter. Blueberry Dump Cake Ingredients Head to your pantry for all the ingredients you need to make this quick dessert. Canned Blueberry Pie Filling: You'll need two cans of blueberry pie filling. The canned pie filling contains the fruit, sweetener, and the thickener. Do not use canned blueberries in juice or the texture will be too thin. Cake Mix: Our Test Kitchen recommends using yellow cake mix for this recipe but it's also great with white cake mix, lemon cake mix, or even chocolate cake mix. There's no need to prepare the batter, you'll sprinkle it on the pie filling as is. Butter: Any type of butter will work but we recommend cold, unsalted butter. How to Serve Dump Cake This blueberry dump cake recipe is best served warm from the oven or at room temperature. Serve it on its own or top it with homemade whipped cream, vanilla ice cream, or yogurt. We don't recommend serving dump cake chilled as the texture can change. Cherry Dump Cake Ingredients 2 (21 ounce) cans blueberry pie filling 1 teaspoon vanilla (optional) 1 package 2-layer-size yellow cake mix 3/4 cup butter, sliced into 24 pats Vanilla ice cream (optional) Directions Preheat oven to 350°F. Pour pie filling into a 3-quart rectangular baking dish. Stir in vanilla (if using) and spread evenly in dish. Evenly sprinkle dry cake mix over the blueberries. Arrange pats of butter evenly over the cake mix. Bake for 40 to 50 minutes or until golden brown and bubbly. Serve warm or at room temperature. If desired, serve with ice cream. Frequently Asked Questions Do you need to refrigerate dump cake? Yes, you should refrigerate dump cake once it's baked and cooled. Store the cake in an airtight container in the fridge for 3-5 days. Why is my dump cake powdery? If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top. Rate It Print Nutrition Facts (per serving) 508 Calories 25g Fat 69g Carbs 4g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 12 Calories 508.1 % Daily Value * Total Fat 24.8g 32% Saturated Fat 10.9g 54% Cholesterol 30.5mg 10% Sodium 592.7mg 26% Total Carbohydrate 69g 25% Dietary Fiber 0.5g 2% Total Sugars 18.9g Protein 4.4g 9% Vitamin D 0mcg 0% Vitamin C 0.7mg 1% Calcium 102.5mg 8% Iron 2.1mg 12% Potassium 73.5mg 2% Fatty acids, total trans 0.6g Vitamin D 0IU Alanine 0.2g Arginine 0.2g Ash 2.6g Aspartic acid 0.2g Caffeine 0mg Carotene, alpha 0mcg Choline, total 4.8mg Copper, Cu 0.1mg Cystine 0.1g Energy 2125kJ Fluoride, F 0.4mcg Folate, total 52.9mcg Glutamic acid 1.4g Glycine 0.2g Histidine 0.1g Isoleucine 0.2g Leucine 0.3g Lysine 0.2g Methionine 0.1g Magnesium, Mg 12.6mg Manganese, Mn 0.4mg Niacin 2.2mg Phosphorus, P 168.5mg Pantothenic acid 0.3mg Phenylalanine 0.2g Proline 0.5g Retinol 95.2mcg Selenium, Se 8.8mcg Serine 0.2g Theobromine 0mg Threonine 0.1g Vitamin E (alpha-tocopherol) 0.7mg Tryptophan 0.1g Tyrosine 0.1g Valine 0.2g Vitamin A, IU 396.7IU Vitamin A, RAE 99mcg Vitamin B-12 0.1mcg Vitamin B-6 0.1mg Vitamin K (phylloquinone) 2.3mcg Water 56.2g Zinc, Zn 0.3mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.