Blueberry Dump Cake + Video

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Blueberry Dump Cake is like blueberry cobbler with cake mix — moist, delicious, and so easy. Make this 4 ingredient cake recipe for dessert tonight!

titled: Blueberry Dump Cake


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!

There are so many other flavors to try like cherry and peach — or Oreo for you chocolate lovers. No matter what you choose, the technique is always the same.

Convenience is the secret to this 4 ingredient cake. You don’t even have to stir everything together!

Recipe Video

To see us make this blueberry dump cake recipe from start to finish, watch the video in this post!

glass baking dish next to cake mix, butter, blueberries, and pie filling

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.
blueberry pie filling in glass baking dish

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.

cake mix spread evenly over pie filling in pan

Serving Suggestions

Blueberry dump cake is very similar to a cobbler, at least in terms of texture. It’s perfectly delicious warm or cold!

I like to scoop it into bowls with a scoop of vanilla ice cream or fresh whipped cream over the top.

butter squares and blueberries scattered over cake mix and pie filling

Blueberry Dump Cake Recipe FAQ

What is dump cake?

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!

Can I make a crock pot dump cake?

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.

cake mix cobbler with blueberries

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.

serving of blueberry dump cake in ramekin with ice cream

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lifting forkful of cake out of ramekin

Bowl and fork full of Blueberry Dump Cake

Blueberry Dump Cake Recipe (With 4 Ingredients) + Video

Donna Elick
Blueberry Dump Cake is moist, delicious, and oh-so-easy to make! Try this 4 ingredient cake recipe for dessert tonight!
5 stars from 2 reviews
Tried this recipe?Please comment and review!
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dessert
Cuisine American
Method Oven
Servings 12


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.



Serving: 1 | Calories: 422cal | Carbohydrates: 83g | Protein: 2g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 20mg | Sodium: 372mg | Sugar: 58g | Fiber: 4g | Calcium: 125mg | Iron: 2mg

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.

Tried this recipe?Let us know how it was!
titled image (and shown):  blueberry dump cake

Originally published April 2020, updated and republished August 2023

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    1. Glad you ask that I was wondering the samething I read the recipe twice thinking I missed something but it doesn’t say when to add 2 cups of blueberries 🤷🏻‍♀️🤷🏻‍♀️🤷🏻‍♀️

    1. Hi Barbara,
      Blueberries and blueberry pie filling are quite different in consistency and moisture content. However, if you’re wanting to make the recipe with fresh fruit, you could make blueberry compote or puree and see how that works. Good luck!

      TSRI Team member,

    1. Hi Barbara,
      We haven’t tested the recipe using an angel food cake mix, but it sounds like a fantastic idea! Definitely give it a try, and please let us know how it goes.

      TSRI Team member,

  1. I have made this twice, I substituted with gluten free yellows cake mix, you would never know! It is delicious!!and so easy!!

    1. Hi Cindy,
      There is no sugar added to this recipe as the blueberry pie filling is already sweetened. Hope this helps.
      TSRI Team Member,

  2. I have a similar recipe that I have used for years. What is the temperature to preheat the oven to and how long should you bake it for?

  3. when making in crock pot. cover the pot with a couple layers of paper towels then put lid on. the towels will catch the moisture drops fron the lid and keep your cake from being soggy

    1. Great yo know , I have baked this but I’ve been thinking about doing this in the crockpot to keep it warm . How did it turn out ?

  4. People need to read the full recipe before asking questions! C’mon man!
    This is a fantastic recipe! But only with pie filling, not canned fruit, like crushed pineapple, there’s too much moisture in that!

  5. This was tasty, smelled amazing and was easy to prepare. However, I would prefer if a little less sweet. Any recommendations?

  6. I made this for first time for Labor Day get together with friends, we all brought something, mine was desert. I did use gluten free cake mix. It turned out fabulous. everyone loved it.

  7. I’ve seen dump cakes made using melted butter instead of cutting up the butter into pats. Would this work here?

  8. 5 stars
    this recipe from the slow roasted italian is an absolute winner! so easy to make and tastes absolutely delicious!

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