0 from 3 votes
Blueberry Dump Cake
With only 4 ingredients, it’s easy to put a delicious summer spin on an old-fashioned dessert, with this Blueberry Dump Cake recipe! Named for the fact that all of the ingredients are simply dumped into a baking dish, there’s not an easier dessert recipe out there. A combination of blueberry pie filling, cake mix, butter, and frozen blueberries, makes this recipe simple and tasty!
Prep Time
5 mins
Cook Time
5 mins
Total Time
55 mins
Servings: 8 people
Calories: 669 kcal
Course:
Dessert
Cuisine:
American
Ingredients
- 5 cups blueberry pie filling or two 21 ounce cans
- 15.25 ounces lemon cake mix or yellow or white cake mix
- ¾ cup unsalted butter melted
- 2 cups blueberries fresh or frozen
Instructions
- Preheat the oven to 350°F.
- Grease a 9 inch x 13 inch baking dish.
- Pour the blueberry pie filling into the baking dish in an even layer.
- Sprinkle the lemon cake mix evenly over the blueberry pie filling. Do not mix the cake mix into the filling.
- Pour the melted butter evenly over the cake mix. You want to cover as much of the cake mix as possible. But if it’s not completely covered, that’s okay.
- Sprinkle the blueberries on top.
- Place in the oven and bake for 50-60 minutes.
- Let cool for at least 10-15 minutes before serving.
Cup of Yum
Notes
- Do not stir the dump cake! This is one of the beautiful things about dump cake. You don’t even need a spoon to stir it. This recipe only works if you layer the ingredients. This way the cake mix covered with butter browns perfectly on top.
- You’ll know when the cake is done, when the top layer is brown and you see the blueberry pie filling bubbling up from below.
- Store any leftover blueberry dump cake in an airtight container in the fridge for up to 5 days. Or let the cake cool completely in the baking dish, then cover it tightly with plastic wrap and store it in the refrigerator. Do not store the cake at room temperature.
- Reheat the cake in individual portions on a plate in the microwave for 60 seconds. Or reheat the entire cake in the oven. Cover with foil and place the cake in a 350°F oven for 10-15 minutes, or until heated throughout.
Nutrition Information
Calories
669kcal
(33%)
Carbohydrates
123g
(41%)
Protein
3g
(6%)
Fat
19g
(29%)
Saturated Fat
12g
(60%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Trans Fat
1g
Cholesterol
46mg
(15%)
Sodium
416mg
(17%)
Potassium
247mg
(7%)
Fiber
6g
(24%)
Sugar
89g
(178%)
Vitamin A
588mg
(12%)
Vitamin C
5mg
(6%)
Calcium
166mg
(17%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8people
Amount Per Serving
Calories 669
% Daily Value*
| Calories | 669kcal | 33% |
| Carbohydrates | 123g | 41% |
| Protein | 3g | 6% |
| Fat | 19g | 29% |
| Saturated Fat | 12g | 60% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Trans Fat | 1g | 50% |
| Cholesterol | 46mg | 15% |
| Sodium | 416mg | 17% |
| Potassium | 247mg | 5% |
| Fiber | 6g | 24% |
| Sugar | 89g | 178% |
| Vitamin A | 588mg | 12% |
| Vitamin C | 5mg | 6% |
| Calcium | 166mg | 17% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.