- Fruit Desserts
5.0
(2)
2 Reviews
You'll need just three ingredients to whip up this easy dessert idea: blueberry pie filling, butter, and yellow cake mix.
By
Sarah Martens
Sarah Martens
Sarah Martens is the Senior Editor overseeing food at Better Homes & Gardens digital. She has been with the BHG brand for more than 10 years.
Learn about BHG's Editorial Process
Updated on June 20, 2024
Recipe tested by
Sarah Brekke, MS
Recipe tested bySarah Brekke, MS
Sarah Brekke, a culinary expert with The Better Homes and Gardens Test Kitchen, is passionate about food and cooking. Her unique background as both a food scientist and a culinary contributor allows her to blend her passions for both educating readers and creating tasty content.
Prep Time:
10 mins
Bake Time:
40 mins
Total Time:
50 mins
Servings:
12
Jump to Nutrition Facts
A dump cake is one of the easiest desserts you'll ever make. It's as simple as opening a couple of cans of pie filling and sprinkling cake mix on top. Once baked, this blueberry dump cake recipe is much more like a fruit cobbler than a cake. Rather than rise like a traditional cake, the fruit on the bottom is warm and gooey and the cake mix and butter layer on top becomes a crisp crust. Flavor this berry dump cake with vanilla extract as written or try a splash of almond or coconut extract instead.
Why Is it Called Dump Cake?
A dump cake gets its name from the method used to assemble it. There's no stirring or mixing bowls required! Simply "dump" the ingredients into your baking dish without stirring. Start with the fruit filling, then sprinkle on boxed cake mix, and finally, top with pats of cold butter.
Blueberry Dump Cake Ingredients
Head to your pantry for all the ingredients you need to make this quick dessert.
- Canned Blueberry Pie Filling: You'll need two cans of blueberry pie filling. The canned pie filling contains the fruit, sweetener, and the thickener. Do not use canned blueberries in juice or the texture will be too thin.
- Cake Mix: Our Test Kitchen recommends using yellow cake mix for this recipe but it's also great with white cake mix, lemon cake mix, or even chocolate cake mix. There's no need to prepare the batter, you'll sprinkle it on the pie filling as is.
- Butter: Any type of butter will work but we recommend cold, unsalted butter.
How to Serve Dump Cake
This blueberry dump cake recipe is best served warm from the oven or at room temperature. Serve it on its own or top it with homemade whipped cream, vanilla ice cream, or yogurt. We don't recommend serving dump cake chilled as the texture can change.
Cherry Dump Cake
Ingredients
2 (21 ounce) cans blueberry pie filling
1 teaspoon vanilla (optional)
1 package 2-layer-size yellow cake mix
3/4 cup butter, sliced into 24 pats
Vanilla ice cream (optional)
Directions
Preheat oven to 350°F. Pour pie filling into a 3-quart rectangular baking dish. Stir in vanilla (if using) and spread evenly in dish.
Evenly sprinkle dry cake mix over the blueberries.
Arrange pats of butter evenly over the cake mix. Bake for 40 to 50 minutes or until golden brown and bubbly. Serve warm or at room temperature. If desired, serve with ice cream.
Frequently Asked Questions
Do you need to refrigerate dump cake?
Yes, you should refrigerate dump cake once it's baked and cooled. Store the cake in an airtight container in the fridge for 3-5 days.
Why is my dump cake powdery?
If you've baked your dump cake and there's still cake mix powder on the top, it's likely because the butter wasn't evenly distributed on top of the cake. When assembling your dump cake recipe, be sure to spread the cake mix in a thin even layer and space the pats of butter evenly across the top.
Nutrition Facts (per serving)
508 | Calories |
25g | Fat |
69g | Carbs |
4g | Protein |
Nutrition Facts | |
---|---|
Servings Per Recipe12 | |
Calories508.1 | |
% Daily Value * | |
Total Fat24.8g | 32% |
Saturated Fat10.9g | 54% |
Cholesterol30.5mg | 10% |
Sodium592.7mg | 26% |
Total Carbohydrate69g | 25% |
Dietary Fiber0.5g | 2% |
Total Sugars18.9g | |
Protein4.4g | 9% |
Vitamin D0mcg | 0% |
Vitamin C0.7mg | 1% |
Calcium102.5mg | 8% |
Iron2.1mg | 12% |
Potassium73.5mg | 2% |
Fatty acids, total trans0.6g | |
Vitamin D0IU | |
Alanine0.2g | |
Arginine0.2g | |
Ash2.6g | |
Aspartic acid0.2g | |
Caffeine0mg | |
Carotene, alpha0mcg | |
Choline, total4.8mg | |
Copper, Cu0.1mg | |
Cystine0.1g | |
Energy2125kJ | |
Fluoride, F0.4mcg | |
Folate, total52.9mcg | |
Glutamic acid1.4g | |
Glycine0.2g | |
Histidine0.1g | |
Isoleucine0.2g | |
Leucine0.3g | |
Lysine0.2g | |
Methionine0.1g | |
Magnesium, Mg12.6mg | |
Manganese, Mn0.4mg | |
Niacin2.2mg | |
Phosphorus, P168.5mg | |
Pantothenic acid0.3mg | |
Phenylalanine0.2g | |
Proline0.5g | |
Retinol95.2mcg | |
Selenium, Se8.8mcg | |
Serine0.2g | |
Theobromine0mg | |
Threonine0.1g | |
Vitamin E (alpha-tocopherol)0.7mg | |
Tryptophan0.1g | |
Tyrosine0.1g | |
Valine0.2g | |
Vitamin A, IU396.7IU | |
Vitamin A, RAE99mcg | |
Vitamin B-120.1mcg | |
Vitamin B-60.1mg | |
Vitamin K (phylloquinone)2.3mcg | |
Water56.2g | |
Zinc, Zn0.3mg |
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.