Blueberry Dump Cake With Cake Mix

This Blueberry Dump Cake is exactly what it sounds like…dump everything in and let your oven do all the work. With a bubbling blueberry filling, a buttery golden crust, and a handful of pantry staples, desserts don’t get much easier than this.

Blueberry Dump Cake Recipe

If there was ever a dessert that lives up to its name, this Blueberry Dump Cake is it. I make this one on repeat because it’s so ridiculously easy and every single time it disappears fast. The best part? You literally dump everything into a baking dish and you’re done.

What I love most is that I pretty much always have the ingredients in my freezer and pantry…frozen blueberries, cake mix, and a few simple staples. No mixer, no mixing bowl, no stress. Somewhere between a crisp and a cobbler, this blueberry dump cake is especially good warm with a big scoop of ice cream or a dollop of my stabilized whipped cream on top.

When I’m serving this at a summer get-together, I like to pair it with a pitcher of homemade Raspberry Lemonade. It’s the perfect refreshing drink to go with this warm, bubbly dessert!

Ingredients

• Frozen blueberries: You must use frozen here because they release more juice as they bake, which creates that gorgeous, glossy blueberry filling.
• Vanilla: A small addition that rounds out the blueberry flavor beautifully.
• White granulated sugar: This sweetens the blueberry mixture as it bakes down.
• Cornstarch: This is the secret weapon that helps you to end up with a thick, scoopable filling rather than a watery mess.
• Yellow cake mix: This creates that buttery, slightly crispy top layer that makes this dump cake so good.
• Unsalted Butter, melted: Unsalted is preferred, but salted will work if that’s all you have.

How to Make Easy Blueberry Dump Cake

Step 1. Preheat your oven to 350°F. Spread all of the frozen blueberries into an even layer in the bottom of your 9×13 baking dish.

Step 2. Sprinkle the vanilla, sugar, and cornstarch on top as evenly as possible.

Step 3. Sprinkle the dry cake mix over the blueberry mixture, making sure the blueberries are completely covered.

Step 4. Drizzle the melted butter over the top of the cake mix, covering as much of the surface as possible.

Step 5. Bake for about 50 minutes, or until the top is starting to turn golden brown and there are little to no dry spots remaining.

Step 6. Let it cool slightly, then serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.

Storage Instuctions

Fridge: Store leftover dump cake in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, microwave individual portions in 20 to 30 second increments until warm.

Freezer: Wrap the cooled dump cake tightly with plastic wrap and freeze for up to 2 months. Thaw overnight in the fridge and reheat in the microwave or in the oven at 325°F until warmed through.

Variations And Add-ins

One of the best things about this recipe is how easy it is to switch things up. Here are some fun ways to make it your own.

• Fruit: Try it with frozen peaches or use a mix of blueberries and another berry for a fun mixed berry version. The swap is simple and the result is just as delicious.
• Cake mix: Swapping the yellow cake mix for a lemon cake mix is a game changer. The lemony, buttery top with the sweet blueberry filling underneath is absolutely delicious.
• Canned blueberry pie filling: If you want a slightly sweeter, thicker filling, you can use two cans of blueberry pie filling in place of the frozen blueberries, sugar, and cornstarch.
• Add a little crunch: For extra texture, try sprinkling a handful of chopped pecans or oats over the top of the cake mix before drizzling on the butter.
• Lemon sorbet: Instead of vanilla ice cream, try serving this warm dump cake with a scoop of lemon sorbet for a refreshing summer dessert twist.

Tips And Tricks

These are my go-to tips for getting the best results every single time!

• Tilt the pan: After you drizzle the melted butter on top, gently tilt the baking dish in different directions to help the butter spread and cover more of the dry cake mix. Don’t worry about getting every inch covered…it will still bake up beautifully.
• How to check for doneness: Your dump cake is done when the top is golden brown around the edges with very few dry spots remaining. The center may still look slightly underdone, but it will continue to set as it cools.
• Don’t stir the layers: Resist the urge to mix the sugar, cornstarch, and blueberries together before adding the cake mix. You can toss the blueberry mixture if you want to, but it is completely unnecessary and skipping that step saves you time.

FAQs

More Blueberry Desserts

• Blueberry Hand Pies
• Blueberry Streusel Muffins
• Blueberry Peach Galette
• Blueberry Fluff Salad
• Best Blueberry Pie