Blueberry Dump Cake Recipe
If you’re craving a warm, nostalgic dessert that’s almost effortless yet totally irresistible, Blueberry Dump Cake is your new go-to treat. This classic American bake is the ultimate comfort food, layering juicy blueberry pie filling with a touch of tropical pineapple and a buttery, golden cake topping. With minimal prep and maximum payoff, Blueberry Dump Cake is every bit as delicious as it is easy, making it perfect for family gatherings, potlucks, or simply a cozy night in. Trust me, once you try this simple showstopper, you’ll find yourself whipping it up again and again!
Ingredients You’ll Need
What makes Blueberry Dump Cake so magical is its straightforward ingredient list—each component plays a starring role in flavor, texture, or that signature gooey-meets-crisp bite. Here’s what you’ll need to create this easy, crowd-pleasing dessert.
- Blueberry pie filling (1 21-ounce can): Bursting with sweet, juicy berries and just the right amount of syrupy goodness, this is the heart of your cake.
- Crushed pineapple (1 15-ounce can, undrained): Adds a subtle tang and extra moisture, making every bite tender and balanced; don’t drain—use all the juice!
- Yellow cake mix (1 box): The magic “cake” layer creates that classic golden, slightly crumbly topping with zero fuss.
- Unsalted butter (½ cup, sliced into thin pats): Melts into the cake mix for rich flavor and that coveted crispy, buttery crust.
- Ground cinnamon (½ teaspoon, optional): A warming spice that deepens the overall flavor—totally optional, but highly recommended for that cozy aroma.
- Chopped pecans or walnuts (½ cup, optional): For a delightful crunch and a nutty twist, sprinkle these over the top before baking.
How to Make Blueberry Dump Cake
Step 1: Preheat and Prepare Your Baking Dish
Start by setting your oven to 350°F (175°C) so it’s nice and hot when your cake goes in. Lightly grease a 9×13-inch baking dish—this little step ensures that glorious golden crust lifts out easily (and saves on cleanup later).
Step 2: Layer the Blueberry and Pineapple
Pour your entire can of blueberry pie filling straight into the prepared baking dish, spreading it into an even layer. Next, add the crushed pineapple (juice and all) right on top and gently stir to combine. The blend of blueberries and pineapple creates a juicy, jewel-toned base that’s both sweet and slightly tart.
Step 3: Sprinkle the Cake Mix
Without any mixing, evenly sprinkle the dry yellow cake mix over the fruit mixture. This is what gives Blueberry Dump Cake its signature cobbler-like topping. Resist the urge to stir—the layers are what make the magic happen!
Step 4: Add Butter, Cinnamon, and Nuts
Arrange your thin pats of butter evenly over the surface of the dry cake mix. As the dessert bakes, the butter melts down, creating pockets of golden, crispy goodness. If you’re using cinnamon or chopped nuts, sprinkle them over the top now for extra warmth and crunch.
Step 5: Bake to Perfection
Slide your dish into the oven and bake for 45 to 50 minutes, until the top is beautifully golden brown, bubbly around the edges, and your kitchen smells absolutely heavenly. Let the Blueberry Dump Cake cool slightly before serving—it’ll thicken just enough to hold its shape but still be irresistibly gooey.
How to Serve Blueberry Dump Cake
Garnishes
A scoop of vanilla ice cream melting into the warm cake is a match made in dessert heaven. Alternatively, a generous dollop of whipped cream adds a light, airy finish. For an extra flourish, sprinkle with fresh blueberries or a dusting of powdered sugar just before serving.
Side Dishes
Blueberry Dump Cake is rich and flavorful, so it pairs well with lighter accompaniments. Try serving it after a summer barbecue, alongside a crisp green salad, or with a refreshing glass of iced tea. If you’re hosting brunch, present it with a fruit salad for a sweet finish.
Creative Ways to Present
For a charming, rustic touch, serve Blueberry Dump Cake in small mason jars or ramekins. If you’re feeding a crowd, cut it into neat squares and arrange on a platter dusted with powdered sugar. For a more decadent twist, layer the cake with ice cream and berries in parfait glasses!
Make Ahead and Storage
Storing Leftovers
Store any leftover Blueberry Dump Cake covered in the refrigerator. It keeps well for up to 4 days—just make sure it’s sealed tightly to retain its moisture and prevent any fridge odors from creeping in.
Freezing
To freeze, let the cake cool completely, then wrap individual portions or the entire dish tightly in plastic wrap and aluminum foil. Blueberry Dump Cake can be frozen for up to 2 months. When you’re ready to enjoy, thaw it overnight in the fridge for best results.
Reheating
Reheat single servings in the microwave for about 30 seconds to 1 minute until warmed through. For larger portions, cover with foil and reheat in a 325°F oven for 15 to 20 minutes. This brings back the delicious gooey texture and revives the crisp topping.
FAQs
Can I use fresh or frozen blueberries instead of pie filling?
You can! Just toss fresh or frozen blueberries with a bit of sugar and cornstarch to mimic the syrupy filling. However, using the canned pie filling guarantees that luscious, jammy consistency with minimal prep.
Is it possible to make Blueberry Dump Cake gluten-free?
Absolutely. Swap the regular yellow cake mix with your favorite gluten-free cake mix brand. The results are just as delicious and nobody will miss the gluten.
Can I substitute the pineapple with more blueberries?
Definitely. If you prefer a more intense blueberry flavor, replace the pineapple with another can of blueberry pie filling. The cake will be extra fruity and rich.
How do I know when the cake is done?
The top should be golden and crispy, and you’ll see bubbling around the edges. If the topping still looks dry in spots, give it a few more minutes in the oven until everything is beautifully browned.
Can I prepare Blueberry Dump Cake in advance?
Yes! You can assemble the layers (except for the butter) a few hours ahead, cover, and refrigerate. Add the butter and bake just before serving so it’s fresh and bubbly.
Final Thoughts
Blueberry Dump Cake is pure comfort in a pan—easy enough for beginners, impressive enough for guests, and always a hit at the table. Give this recipe a try, share it with friends, and savor every gooey, golden spoonful!
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Blueberry Dump Cake Recipe
- Total Time: 55 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This Blueberry Dump Cake is a simple, quick-to-make dessert that combines sweet blueberry pie filling and crushed pineapple under a golden, buttery cake crust. Perfect for blueberry lovers, it’s an effortless, crowd-pleasing treat that’s baked in one dish and served warm with optional vanilla ice cream or whipped cream.
Ingredients
Fruit Layer
- 1 (21-ounce) can blueberry pie filling
- 1 (15-ounce) can crushed pineapple, undrained
Cake Topping
- 1 box yellow cake mix
- ½ cup unsalted butter, sliced into thin pats
- ½ teaspoon ground cinnamon (optional)
- ½ cup chopped pecans or walnuts (optional)
Instructions
- Preheat and Prepare: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Layer the Fruit: Pour the blueberry pie filling into the greased dish and spread it out evenly. Add the crushed pineapple along with its juice, and gently stir the two fruits together to combine them well.
- Add Cake Mix: Sprinkle the dry yellow cake mix evenly over the fruit mixture. Do not stir; just let the dry cake mix cover the fruit layer completely.
- Butter and Topping: Arrange the thin pats of unsalted butter evenly over the top of the cake mix to ensure a rich, moist crust. If desired, sprinkle with ground cinnamon and chopped pecans or walnuts for added flavor and texture.
- Bake: Place the dish in the oven and bake for 45–50 minutes, or until the top is golden brown and the fruit mixture is bubbly.
- Cool and Serve: Allow the cake to cool slightly before serving. It’s delicious warm, especially when paired with vanilla ice cream or whipped cream.
Notes
- Serve warm with vanilla ice cream or whipped cream for an indulgent touch.
- Substitute the crushed pineapple with another can of blueberry pie filling to intensify the blueberry flavor.
- For added crunch, try sprinkling extra nuts over the top before baking.
- This cake is sturdy enough to be made ahead and reheated gently before serving.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 310
- Sugar: 28g
- Sodium: 340mg
- Fat: 14g
- Saturated Fat: 8g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
