How to Make Blueberry Dump Cake (So Easy & Delicious!)
Imagine this: a bubbling, juicy blueberry filling topped with a golden, buttery cake layer, fresh out of the oven, warm, and utterly irresistible. That’s exactly what you get with this Blueberry Dump Cake.
Servings: 12 servings
Calories: 330kcal
Ingredients
- 2 cans 21 ounces each blueberry pie filling
- 1 box 15.25 ounces yellow cake mix
- ½ cup 1 stick unsalted butter, melted
- 1 teaspoon vanilla extract optional, but adds great flavor
- ½ teaspoon ground cinnamon optional, for a warm touch
- 1 cup fresh blueberries optional, for extra bursts of flavor
Instructions
- Preheat the oven to 350°F (175°C) and lightly grease a 9x13-inch baking dish with butter or non-stick spray to ensure the Blueberry Dump Cake doesn’t stick.
- Spread the blueberry pie filling evenly in the dish. If you're using fresh blueberries, sprinkle them over the pie filling to add extra flavor.
- For a warm, comforting touch, you can add a pinch of cinnamon over the blueberries, but this is optional.
- Sprinkle the dry yellow cake mix evenly over the blueberry layer, covering it completely, don’t mix! Drizzle the melted butter over the cake mix, making sure to coat it as evenly as possible.
- Bake for 40 minutes, then let it cool for 10 minutes to allow the filling to set and make serving easier.
Notes
- Always grease the dish to keep the cake from sticking.
- Layer the ingredients without mixing to keep the texture right.
- Be mindful of the baking time, don't let it overbake to keep that perfect golden crust.