This blueberry dump cake with blueberry pie filling is as uncomplicated and delicious as dump cake recipes get. Even better with a scoop of ice cream on top.

Freshly baked blueberry dump cake made with blueberry pie filling and fresh blueberries in a skillet.

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Why This Blueberry Dump Cake with Pie Filling Works

The combination of canned blueberry pie filling and fresh blueberries is what makes this dump cake recipe stand out.

The pie filling gives you a thick, jammy base that bakes up bubbly around the edges, and the fresh berries on top add brightness so it doesn’t taste overly sweet. Boxed cake mix and cold butter do the rest of the work.

This blueberry dump cake is a summertime favorite along with other berry favorites like strawberry cream cheese dump cake or cherry dump cake!

XO - Jamielyn

Ingredient Notes

Blueberry pie filling, fresh blueberries, unsalted butter and cake mix.
  • Blueberry pie filling. You’ll need two 20-ounce cans (40 ounces total). Any brand works, but if you have a favorite, use it here since the filling is doing a lot of the flavor work. Homemade blueberry pie filling works too if you have it on hand.
  • Fresh blueberries. One cup, scattered over the pie filling. They add brightness and a pop of fresh berry flavor that keeps the cake from tasting one-note. Frozen blueberries work in a pinch, no need to thaw them first.
  • Yellow cake mix. A standard 15.25 to 18 ounce box. Yellow is classic for blueberry dump cake, but my homemade vanilla cake mix jor a white cake mix works just as well. Lemon cake mix is a fun swap if you want a brighter, more summery flavor.
  • Butter. Twelve tablespoons, and it needs to be cold straight from the fridge. Cold butter melts slowly as the cake bakes, which is what creates those crispy, golden patches on top. Softened or melted butter will sink into the cake mix and leave you with a gummy layer instead of a crumbly one.

How to Make Blueberry Dump Cake

Pour both cans of blueberry pie filling into the bottom of a greased large oven safe skillet or 9×13-inch pan. This is what gives the blueberry dump cake its thick, jammy base.

Blueberry pie filling and fresh blueberries in a large skillet.

Sprinkle fresh berries, then add the cake mix over the fruit, making sure to disperse it evenly, then top with thin pats of butter. Spread out evenly so they melt evenly into the cake.

Blueberries, cake mix and butter in a large oven safe pan.

Bake in a preheated 350°F oven for 35-45 minutes until golden brown and bubbly. Cool for a few minutes before diving in!

Baked blueberry dump cake resting on a cutting board with 2 gold forks nearby.

Recipe Tips

  • Serve with: A dollop of whipped cream or a scoop of vanilla ice cream on the side.
  • Use the crockpot: Add fruit to the basin of the crockpot and dump cake mix over the top. Place butter slices overtop in an even layer and cook on low for 3-4 hours or high for 2-3 hours.
  • Dutch oven: A great dessert for camping! Line a pan with foil and spray with nonstick spray. Add the ingredients in the same order and cover with the lid. Cook over hot coals for 30-45 minutes.

Variations

Gold spoon scooping warm blueberry dump cake topped with vanilla ice cream and fresh blueberries.

More blueberry recipes to try include blueberry lemonade, blueberry jam and blueberry crepes!

More Blueberry Recipes

Spoonful of blueberry dump cake with blueberry pie filling and vanilla ice cream in a white bowl.

Blueberry Dump Cake

5 from 4 votes
Recipe by: Jamielyn Nye
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes
Servings: 12
Blueberry dump cake with blueberry pie filling is as easy as it gets. Just four ingredients: pie filling, fresh blueberries, cake mix, and butter.
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Ingredients 

  • 40 ounces blueberry pie filling , 2 cans
  • 1 cup fresh blueberries
  • 18 ounce box yellow cake mix
  • 12 Tablespoons butter , cold

Optional: vanilla ice cream or whipped cream

Instructions

  • Preheat the oven to 350°F and grease the bottom of a 9×13" pan or large oven safe skillet.
  • Pour the blueberry pie filling into the bottom of the dish and then sprinkle the cup of fresh blueberries over top.
  • Dump the cake mix over the fruit. Then slice the butter into thin pieces (about 24 pieces) over the top. I place 6 rows of butter across the top and 4 down, so it melts evenly.
  • Bake for 35-45 minutes or until golden brown and bubbly. Remove from oven and allow to cool for a few minutes before serving.
  • Serve with vanilla ice cream or whipped cream if desired.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Cake mix swaps: Yellow is classic, but white, vanilla, or lemon cake mix all work. Lemon gives it a brighter, summery flavor.
Fruit swaps: Swap the blueberry pie filling for cherry, peach, or apple pie filling to change up the flavor.
Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat individual servings in the microwave for 20 to 30 seconds.
Storage: Store leftover blueberry dump cake in an airtight container. It’ll stay fresh in the refrigerator for up to 3 days.

Nutrition

Calories: 354kcal, Carbohydrates: 59g, Protein: 2g, Fat: 12g, Saturated Fat: 7g, Cholesterol: 30mg, Sodium: 421mg, Potassium: 136mg, Fiber: 1g, Sugar: 23g, Vitamin A: 505IU, Vitamin C: 5.7mg, Calcium: 106mg, Iron: 1.1mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.