Blueberry Dump Cake is like blueberry cobbler with cake mix — moist, delicious, and so easy. Make this 4 ingredient cake recipe for dessert tonight!
Blueberry Dump Cake
When you need a “no-brainer” dessert, look no further than this blueberry dump cake recipe. Baking this sweet treat is simpler than you could ever imagine!
Convenience is the secret to this 4 ingredient cake. You don’t even have to stir everything together!
Ingredient Notes and Substitutions
As mentioned above, you only need 4 ingredients to make this blueberry dump cake recipe. Even better, it doesn’t matter what brand or type of cake mix you use!
Gluten-free and sugar-free cake mixes and pie fillings work just as perfectly as traditional ones do.
- Cake Mix – White or yellow cake mix are the best options!
- Blueberries – Fresh berries will give you the best texture. If you need to use frozen, be sure to thaw and drain them first.
Otherwise, the excess liquid will make your blueberry dump cake a bit soggy.
- Pie Filling – Blueberry, of course, unless you want to make a different kind of berry dump cake! Mixed berry or strawberry pie filling would be tasty too.
- Butter – I prefer unsalted sticks, but salted will work just fine if that’s what you have on hand.
Tips for Making Blueberry Cobbler with Cake Mix
- Grease the pan well.
Cooking spray is nice and easy, but you can also rub a butter stick along the bottom and up the sides if you prefer.
Don’t skip this step, or it will be nearly impossible to scoop out slices of berry dump cake!
- Add ingredients in the order listed.
Start with the pie filling, then sprinkle the cake mix over the entire surface. Top with butter and then fresh berries.
Heavier ingredients (like fresh blueberries) tend to sink, so placing them on top guarantees they are scattered throughout the blueberry dump cake — instead of resting at the bottom.
- Don’t stir!!
If you’ve never made a dump cake before, it can be hard to trust the process.
But stirring will prevent the cakey topping from developing, and you’ll even up with a goopy mess instead.
Blueberry dump cake is very similar to a cobbler, at least in terms of texture. It’s perfectly delicious warm or cold!
Blueberry Dump Cake Recipe FAQ
It’s a cross between a cake and a cobbler. You literally dump the ingredients into a pan and bake — the best dessert for a busy home cook to make!
Plus, it’s a recipe that you can customize to your heart’s desire. Dump cake can be made using any flavor of cake mix and pie filling that you like. You can even make them sugar-free.
Depending on the recipe it can be a 3 or 4 ingredient cake, sometimes even more!
Absolutely! Make the recipe exactly as shown below, except layer everything into your crock pot instead of a pan.
You’ll still want to grease the bottom and sides of the crockpot before making blueberry cobbler with cake mix.
Cover and cook on High for 2 hours or Low for 4 hours.
Storing Leftover Berry Dump Cake
Once cool, cover the pan tightly with foil or transfer individual servings to storage containers.
Keep on the counter for a day or two, or refrigerate for up to 5 days. Keep in mind that the cake topping will continue to soften over time.
You can also freeze blueberry dump cake for up to a month! Thaw in the refrigerator overnight, then enjoy cold or reheat if desired.
With love, from our simple kitchen to yours.
Other Dump Cake Recipes
Blueberry Dump Cake + Video
Blueberry Dump Cake
- 42 ounces blueberry pie filling, 2 21-ounce cans
- 1 box white cake mix , or yellow cake mix
- 1/2 cup butter, sliced into thin pats (about 48), 1 stick
- 2 cups fresh blueberries
- Preheat your oven to 350°F.
- Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
- Add the blueberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
- Sprinkle the cake mix on top of the blueberry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
- Place pats of butter evenly over the top of the cake mix.
- Bake the Blueberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
- Remove cake from the oven and let it just slightly cool on a cooling rack.
- Scoop cake into bowls, top with vanilla ice cream. Serve warm.
All nutritional information is based on third party calculations and is only an estimate. Each recipe’s nutritional value will vary depending on the ingredients used, measuring methods, and portion sizes.
Originally published April 2020, updated and republished August 2023
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