Description
This Blueberry Dump Cake is a simple, delicious dessert that layers blueberry pie filling with yellow cake mix and cold butter for a buttery, sweet topping. Optional fresh blueberries add extra burst of flavor and texture. Ready in just 40 minutes, it’s perfect for an easy, crowd-pleasing treat.
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
Instructions
- Preheat oven: Preheat your oven to 350°F to prepare for baking the dump cake evenly.
- Layer pie filling: Spread the blueberry pie filling evenly into the bottom of a 9″x13″ baking dish, forming a flavorful base for the cake.
- Add cake mix: Sprinkle the yellow cake mix evenly over the blueberry pie filling layer, covering it completely.
- Top with butter: Slice cold, salted butter into very thin pats and distribute them across the entire surface of the dry cake mix. Covering as much of the cake mix as possible will ensure a moist, golden crust. Cold butter is easier to work with than softened butter.
- Add fresh blueberries (optional): Scatter fresh blueberries on top for added freshness and texture.
- Bake the cake: Place the baking dish in the oven and bake for 30 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If parts of the cake mix appear dry near the end, add more butter and bake a few minutes longer.
- Rest before serving: Let the dump cake rest for 15 minutes after baking. This allows the blueberry filling to cool slightly and thicken, making it easier to serve without being too runny.
Notes
- Using cold butter helps create a crisper, flakier topping and is easier to handle.
- Fresh blueberries are optional but add a nice fresh burst of fruitiness.
- If any cake mix spots remain dry after baking, additional butter can be added and baked longer for better moisture.
- Allowing the cake to rest ensures the filling sets and is not too runny when served.
