Description
This Blueberry Dump Cake is a quick and easy dessert that combines sweet blueberry pie filling with yellow cake mix and buttery topping. Ready in just 40 minutes, it’s a perfect treat that requires minimal prep but delivers maximum flavor, featuring a crisp golden crust and juicy blueberry filling.
Ingredients
Scale
Filling
- 31.5 ounces blueberry pie filling (two 15.75-ounce cans)
- 1-2 cups fresh blueberries (optional)
Topping
- 15.25 ounces yellow cake mix
- ½ cup salted butter, cold, sliced into thin pats
Instructions
- Preheat Oven: Set your oven to 350°F (175°C) to allow it to reach the ideal baking temperature while you prepare the cake.
- Spread Blueberry Filling: Evenly pour and spread the blueberry pie filling into the bottom of a 9”x13” baking dish, creating a sweet fruity base for the cake.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the blueberry layer to create a crumbly topping.
- Top with Butter: Slice very thin pats of cold salted butter and distribute them over the cake mix, trying to cover as much surface area as possible. Using cold butter helps you handle it better and ensures a crisp topping.
- Add Fresh Blueberries: Scatter 1 to 2 cups of fresh blueberries on top to add bursts of fresh flavor and texture.
- Bake the Cake: Place the dish in the oven and bake for about 30 minutes until the topping is golden brown and you see the blueberry filling bubbling around the edges. If any areas look dry near the end, add extra butter pats and continue baking briefly.
- Rest Before Serving: Remove the cake from the oven and let it rest for 15 minutes to allow the filling to thicken slightly, making it easier to serve without running excessively.
Notes
- Using cold butter is key for achieving a nicely textured, crunchy topping.
- Fresh blueberries are optional but add a fresh burst of flavor and beautiful presentation.
- Resting the cake is important to prevent the filling from being too runny when serving.
- If you prefer a less sweet dessert, consider using a reduced-sugar cake mix or blueberry pie filling.
- This recipe works well served warm with a scoop of vanilla ice cream or whipped cream.
