Easy-Peasy Blueberry Dump Cake
If you’re craving a dessert that’s easy and delicious, this Easy-Peasy Blueberry Dump Cake is your new best friend! Imagine juicy blueberries bubbling under a golden, buttery cake with zero hassle. Perfect for when you need a quick dessert for guests or want a comforting treat without spending hours in the kitchen. All it takes are a few simple ingredients you probably already have, and you’re on your way to sweet, homemade goodness. Serve it warm with a scoop of vanilla ice cream, or enjoy it just as it is. This is a dessert that’ll make you look like a baking pro with almost no effort!
INGREDIENTS YOU’LL NEED:
- 2 (21 oz) Cans Blueberry Pie Filling: Ready-made blueberry pie filling provides a sweet, juicy base for the cake. It’s packed with blueberries and a luscious syrup, adding rich flavor without the need for additional prep.
- 1 (15.25 oz) Box Cake Mix (yellow, white, or lemon): The dry cake mix forms the top layer of the dessert, creating a golden, crumbly topping as it bakes. Choose from yellow, white, or lemon cake mix to complement the blueberries.
- 2 Sticks Butter (unsalted): Unsalted butter is sliced into pats and placed over the cake mix. As it melts in the oven, it combines with the cake mix to create a rich, buttery crust.
- 2 Cups Blueberries (fresh or frozen): Additional fresh or frozen blueberries are scattered over the pie filling to enhance the fruitiness. There’s no need to thaw the frozen ones; just add them straight from the freezer.
- Vanilla Ice Cream for Serving (optional): A scoop of vanilla ice cream is optional but highly recommended. It adds a creamy contrast to the warm cake and blueberry filling, making the dessert even more delightful.
HOW TO PREPARE BLUEBERRY DUMP CAKE?
Time needed: 1 hour and 15 minutes
- Preheat the Oven:
Set your oven to 350°F (175°C) to preheat while you prepare the cake.
Lightly grease a 9×13-inch baking dish with butter or non-stick spray for easy serving and cleanup. - Add Blueberry Filling:
Spread the blueberry pie filling evenly across the bottom of the baking dish.
- Add Cake Mix:
Pour the dry cake mix evenly over the blueberries, ensuring it covers the entire dish without mixing it in. - Add Butter:
Slice the sticks of butter into thin pats and place them evenly over the cake mix. This will create a crispy, golden topping as it melts and bakes. - Add Fresh/Frozen Blueberries:
Sprinkle the fresh or frozen blueberries evenly over the cake mix and butter for an extra burst of berry flavor. - Bake the Cake:
Place the baking dish in the preheated oven and bake for 65 minutes, or until the top is golden brown and the blueberries are bubbling around the edges.
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute fresh blueberries for canned pie filling. To mimic the sweetness and consistency of pie filling, mix fresh blueberries with a bit of sugar and cornstarch (1/2 cup sugar and 1 tablespoon cornstarch per 4 cups of blueberries) before adding them to the baking dish.
Yellow, white, or lemon cake mix all work well with blueberry dump cake. Yellow cake mix provides a classic flavor, white cake mix offers a neutral base, and lemon cake mix adds a refreshing citrus twist that complements the blueberries.
Yes, you can use salted butter if you prefer. The salt in the butter can enhance the overall flavor of the cake. If you use salted butter, you may want to reduce any additional salt in your recipe if applicable.
Yes, you can prepare blueberry dump cake ahead of time. After baking, allow it to cool completely, then cover and refrigerate. Reheat in the oven at 350°F (175°C) for about 15-20 minutes before serving to refresh the texture and flavor.
DUMP CAKE RECIPE SUBSTITUTIONS AND VARIATIONS:
- Different Cake Mix Flavors: Substitute the standard yellow cake mix with flavors like white, spice, chocolate, or red velvet to complement different fruits.
- Alternative Fruit Fillings: Use apple pie filling, cherry pie filling, peach slices, or pineapple chunks instead of blueberry pie filling for a new flavor profile.
- Add Nuts: Sprinkle chopped pecans, walnuts, or almonds over the cake mix before baking to add a crunchy texture and nutty flavor.
- Mix in Spices: Add a teaspoon of cinnamon, nutmeg, or allspice to the fruit layer or cake mix for a warm, spiced variation.
- Use Butter Alternatives: Replace butter with margarine, coconut oil, or vegan butter to accommodate dietary preferences or allergies.
- Incorporate Extracts: Add a teaspoon of vanilla extract, almond extract, or lemon extract to the fruit filling or cake mix.
- Top with Coconut: Sprinkle shredded coconut over the cake mix before baking for a tropical twist that pairs well with fruits like pineapple or peach.
- Include Cream Cheese: Dollop spoonfuls of softened cream cheese over the fruit layer before adding the cake mix for a creamy, tangy surprise in every bite.
WHAT IS COMMONLY SERVED WITH BLUEBERRY CAKE?
Blueberry dump cake is often served with delicious toppings that make it even better. Many people enjoy it with a scoop of vanilla ice cream, which adds creaminess to the warm dessert. Some like to top it with whipped cream for a light, sweet touch, or sprinkle chopped nuts like pecans or almonds for a bit of crunch. Another option is to pair it with yogurt for a tangy flavor. These toppings not only enhance the cake’s taste but also offer a variety of textures that make each bite enjoyable.
HOW DO YOU STORE LEFTOVER BLUEBERRY DUMP CAKE?
To store leftover blueberry dump cake, let it cool down first. Once it’s cool, cover the baking dish tightly with foil or transfer individual portions into sealed containers. Keep it in the fridge where it’ll stay good for about 3-4 days. When you’re ready to have more, you can reheat it in the microwave for single servings or warm the whole dish in the oven at 350°F (175°C) for 15-20 minutes until it’s heated through. This way, your leftover blueberry dump cake will still taste great when you’re ready to enjoy it again.
CAN LEFTOVER BLUEBERRY CAKE BE FROZEN FOR LATER CONSUMPTION?
To freeze blueberry dump cake for later, start by letting it cool completely. Once cooled, wrap the baking dish tightly with plastic wrap or aluminum foil to keep it fresh in the freezer. If you prefer, transfer individual servings into freezer-safe containers or resealable bags. Label everything with the date before placing it in the freezer, where it can stay good for up to 2-3 months. When you’re ready to enjoy it again, thaw the cake overnight in the fridge. You can warm up individual servings in the microwave or reheat the whole dish in the oven at 350°F (175°C) until it’s heated through. This way, your frozen blueberry dump cake will taste just as delicious as when you first made it.
LOOKING FOR MORE DESSERT IDEAS? TRY THESE!
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Easy-Peasy Blueberry Dump Cake
Equipment
- 9 x 13 baking dish
Ingredients
- 2 (21 oz cans) Blueberry Pie Filling (2) (21 oz Cans)
- 1 (15.25 oz box) Cake Mix (yellow, white, or lemon cake mix)
- 2 Sticks Butter (unsalted)
- 2 Cups Blueberries (fresh or frozen)(do not thaw)
- Vanilla Ice Cream for serving (optional)
Instructions
- Preheat the Oven: Set your oven to 350°F (175°C) to preheat while you prepare the cake.
- Prepare the Pan: Lightly grease a 9×13-inch baking dish with butter or non-stick spray for easy serving and cleanup.
- Add Blueberry Filling: Spread the blueberry pie filling evenly across the bottom of the baking dish.
- Add Cake Mix: Pour the dry cake mix evenly over the blueberries, ensuring it covers the entire dish without mixing it in.
- Add Butter: Slice the sticks of butter into thin pats and place them evenly over the cake mix. This will create a crispy, golden topping as it melts and bakes.
- Add Fresh/Frozen Blueberries: Sprinkle the fresh or frozen blueberries evenly over the cake mix and butter for an extra burst of berry flavor.
- Bake the Cake: Place the baking dish in the preheated oven and bake for 65 minutes, or until the top is golden brown and the blueberries are bubbling around the edges.