Home Desserts Blueberry Dump Cake (6-Ingredient Recipe)

Blueberry Dump Cake (6-Ingredient Recipe)

Simple and flavorful, this blueberry dump cake is impossible to resist.

This recipe is the perfect blend of juicy blueberries and a soft, luscious cake with a symphony of flavors.

Sweet and Soft Homemade Blueberry Dump Cake with Whipped Cream
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It’s so easy to make, too! You only need six ingredients, a mixing bowl, a spoon, and a baking dish.

It’s the ideal treat when you need a quick, impressive dish for gatherings. Get ready to ‘dump’ your way to a delicious masterpiece!

Blueberry Dump Cake

I’ve tried several recipes for blueberry dump cake, but this one is my favorite. It uses a few more ingredients than others I’ve made.

But the almond extract and brown sugar add a depth of flavor that makes this recipe the best. And fortunately, it’s just as easy as the others.

The tart juiciness of the berries pairs flawlessly with the cake’s rich sweetness. And the warm nuttiness of the almond extract and brown sugar takes it up another notch.

Top it with whipped cream or fresh vanilla ice cream for the full experience.

Why Is It Called Dump Cake?

The term “dump cake” might not sound very appetizing. But the result speaks for itself!

It’s called dump cake because you dump all the ingredients into the baking dish. You don’t have to carefully mix* or creatively layer your ingredients.

Just dump everything in and bake the cake! It’s quick, simple, and wonderfully convenient.

*Note: I like to mix the almond extract with the pie filling and the sugar with the berries before adding them. You don’t necessarily have to, but I think it works better.

Blueberry Dump Cake Ingredients: Blueberry Pie Filling, Almond Extract, Blueberries, Brown Sugar, Yellow Cake Mix and Butter

Ingredients

You only need six ingredients for this cake:

  • Blueberry pie filling – You can typically find blueberry pie filling year-round. Look in the baking aisle of your local grocery store. Sometimes, they have it near the produce section, as well.
  • Almond extract – This is the “secret ingredient” that makes the cake so good. Most recipes for blueberry dump cake don’t include almond extract, and I find them lacking. It provides a rich, warm nuttiness. It makes the cake impossible to resist.
  • Blueberries – You can use fresh or frozen blueberries for the filling. I prefer fresh because frozen ones sometimes make the cake too moist. Plus, you can add extra fresh blueberries to the finished product.
  • Packed brown sugar – Sugar adds a little extra sweetness, warmth, and flavor.
  • Yellow cake mix – Any brand will suffice. You could use a lemon cake mix for a brighter, tangier flavor.
  • Butter – Melt the butter before and drizzle it over the top.

You can also add an optional topping of whipped cream or vanilla ice cream. I like to throw fresh blueberries on top of mine, as well.

Blueberry dump cake with a spoon, a delicious dessert with a golden crust

How to Make Blueberry Dump Cake

You won’t believe how easy this recipe is!

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1. Prepare to bake. Start by preheating the oven to 350 degrees. Then, grease a baking dish with butter or margarine.

2. Dump your ingredients. Dump the ingredients into the prepared baking dish. Start with the blueberry pie filling and almond extract.

Next, dump in the combined blueberries and brown sugar. Finally, top the dessert with the dry cake mix and a generous drizzle of butter.

3. Bake it. Bake the cake at 350 degrees for 30 to 35 minutes.

4. Cool, top, serve, and enjoy! Once the cake is ready, remove it from the oven and transfer it to a wire rack to cool. Serve with ice cream or whipped cream and extra blueberries if desired.

Blueberry Dump Cake in a Casserole Top View

Tips for the Best Dump Cake

Here are a few final tips to keep in mind for the very best cake.

  • Get creative. The recipe calls for yellow, but white would also work. Lemon tastes great, too. If you can find the Betty Crocker Super Moist Cherry Chip cake mix, it works beautifully.
  • No pie filling? No problem! Use canned blueberries in syrup instead.
  • Add lemon zest for extra zing. You won’t need a lot. Just sprinkle a little over the top before baking it.

Also, feel free to tweak this recipe using other fruits and fruit fillings. The ingredients and directions will be the same. You’ll just need to swap out the berries and fruit pie filling.

I’ve tried it with strawberry pie filling and fresh strawberries, and it’s ah-mazing!

How to Store & Freeze

Storing leftover blueberry dump cake is super simple.

To Store: Transfer your leftovers to an air-tight container and pop it in the fridge. They should remain fresh for 2-3 days.

If you plan to eat the leftovers within 24 hours, you can store them at room temperature instead. (You’ll still need an air-tight container.)

To Freeze: You can also freeze your (fully cooled) leftovers for up to 3 months. Wrap them in aluminum foil, then place them in an air-tight, freezer-safe container.

Let them thaw in the refrigerator overnight when you’re ready to serve them.

Blueberry Dump Cake (6-Ingredient Recipe)

Servings

12

servings
Prep time

10

minutes
Cooking time

35

minutes
Calories

374

kcal

This blueberry dump cake is as easy as it gets! Made with just 6 ingredients, it’s a spectacular dessert that takes little to no effort.

Ingredients

  • 1 (21-ounce) can blueberry pie filling

  • 1/2 teaspoon almond extract

  • 2 cups blueberries, fresh or frozen (plus more for optional topping)

  • 1/3 cup packed brown sugar

  • 1 (16.5-ounce) package yellow cake mix

  • 3/4 cup butter, melted

  • whipped cream (optional for topping)

Instructions

  • Preheat the oven to 350 degrees Fahrenheit. Prepare an 11 x 7-inch baking dish by greasing it with margarine or butter.
  • Combine the blueberry pie filling and almond extract in a medium bowl. Then, dump the mixture into the prepared baking dish.
  • Use the now empty bowl to combine the blueberries and brown sugar. Mix gently, then pour the mixture over the pie filling in the baking dish.
  • Sprinkle the cake mix over the top of the dish. Then, drizzle it all over with butter.
  • Bake it for 30 to 35 minutes in the preheated oven.
  • Remove it from the oven and cool the cake on a wire rack. Once the cake has cooled, transfer individual servings to bowls or plates. Top it with whipped cream/ice cream and extra blueberries if desired. Enjoy!
Blueberry Dump Cake

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author avatar
NaTaya Hastings
NaTaya Hastings is a food and recipe writer for Good Recipes. She’s an educator, boy mom, dog mom, and whatever-stray-enters-the-yard mom. As a result, she's constantly cooking for both humans and animals.

Luckily, she enjoys it!

Though born, raised, and still living in Alabama, her specialty is NOT down-home Southern cooking. Instead, she loves to experiment with Asian, Mexican, Italian, and other ethnic cuisines. She has two mottos when it comes to cooking. “The more spice, the better!” and “There’s no such thing as too much garlic!”

She’s also pretty good with desserts. Especially the easy, no-bake ones.

Her favorite things are cuddling with her four giant dogs, traveling, reading, writing, and hanging out in nature. She’s also pretty excellent at Dominoes.

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