This yummy Blueberry Dump Cake recipe is simple to make with only 3 ingredients needed. Whenever I am in need of a dessert and I have not planned on making something this is my go to recipe. I make sure I always have the ingredients in my stockpile at all times because my boys are notorious for letting me know last minute that they need to take something in for school or for an after school function.
All you need to make this yummy treat is a stick of butter, a box of yellow cake mix and a can of pie filling. I just happened to have Lucky Leaf Blueberry Pie Filling in my pantry. You can also make this with a gluten free or sugar free cake mix.
You may also like these dump cake versions:
3 Ingredient Berry Cobbler – Using Frozen Berries
Blueberry Dump Cake
Love this easy Blueberry Dump Cake Recipe! You have to give it a try. It is literally so easy to make and tastes delicious!
Ingredients
- 1 stick of butter
- 1 box of yellow cake mix
- 1 21 oz can of pie filling
Instructions
- Heat oven to 350 degrees, if using a glass dish 325 degrees.
- Spread pie filling in bottom of 9X13 dish.
- Sprinkle cake mix over the top of the filling.
- Slice the butter and place all over on top of cake mix. (distribute it randomly all over)
- Place in oven and bake for 1 hour.
- Let cool for 5 minutes before serving.
- Serve and enjoy!
Dessert Recipes:
Pineapple Angel Food Cake
Oreo Truffles
Monster Cookies
Homemade Whipped Cream Cheese Icing
Strawberry Cheesecake Dessert Pizza
Shelley is a boy mom, marine wife, and is blessed with an amazing family. She loves sharing recipes, travel reviews and tips that focus on helping busy families make memories.
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I made this recipe tonight and while it was pretty good it wasn’t GREAT…I’m not sure if I did something wrong or not, my oven was properly set, I spread the filling in the bottom of the pan and evenly sprinkled the yellow cake mix over the filling. After that I thinly sliced the butter so that it covered the entire surface (or as close as I could get). The parts that had butter came out as I expected it to, though it did not brown. the parts the butter missed though burnt a dark brown. Do you have any suggestions?
What kind of pan did you use?
Melt the butter and pour over top
I just made this and it is delicious! The only thing I changed was I used fresh blueberries!! Yum!!
Thanks for sharing!
I’ve been making this recipe for years using all kinds of fruit. I use 1 1/2 sticks of butter melted and drizzled over the cake mix. If using fresh fruit I use 1/2 to 1 cup of sugar over the fruit depending on the tartness of the fruit. This is an excellent and easy recipe.
Thanks for sharing!
Delicious! My family loved it. Perfect for that last minute dessert! I used a can of blueberry pie filing and had a handful of dozen blueberries to use up so I added that as well. I did melt my butter to drizzle. I had no problem with anything getting dark or not browning. Turned out perfect, served it warm with vanilla bean ice cream! Thanks for the quick and tasty recipe!!
This sounds absolutely delicious, thanks for sharing.
I’ve made this for years, but with 2 cans sliced peaches with the juice. Has anyone made this using 2 cans of Blueberry pie filling?
Mine didn’t turn out. Glass pan at 325 and there was a lot of powder cake mix that burnt. Maybe if I try again I will melt and drizzle.
Try using lemon cake mix w/ blueberry pie filling… add quick cook oats ,lemon zest and cinnamon sugar to top before the melted butter.
OMG! I have been looking for this basic recipe since 1994 when a friend’s mother made it at a sleepover. I contacted the friend, and though I thought it was a go to family recipe, she had no idea what I was talking about. I remember it surprisingly clearly so I’m not sure if she just changed it slightly or if it is just similar.
She made it in an upside down order…. She put butter in a pan and melted it in a hot oven. Then the cake mix went on top of the melted butter with the can of blueberries on top. Then back in the oven to bake into luscious, chewy squares! I never knew time, temp, pan size, or ingredients amounts.
I’m now quite excited as I know for sure it will work in the order you suggest. I’m curious to see how it turns out in the order I remember using your time, temp, etc. I plan to do both.
Thanks VERY much!
For some reason I thought the cake topping would expand …silly me…so my pan was too big and the cake too thin. Will use a smaller pan next time and drizzle butter over the top and will
Mix just a little cake into the blueberry. This recipe was SUPER easy—-thank you!
How would you alter the recipe if you used a bundt pan?
I would just follow the same and bake at 350.
You would need t o use 2 cans of filling and cut back on the time. 45 minutes is great.
What happens if you mix it all together?
This may be a silly question but do you cover the dish when putting in oven or keep it open top?
Uncovered.