|

Quick & Easy Blueberry Dump Cake

Bursting with flavor, this easy dump cake recipe is made with the convenience of blueberry pie filling and lemon cake mix. Requiring only 3 ingredients, it is “dumped” into a pan and ready for the oven in minutes. Served with a scoop of ice cream, it’s always a crowd pleaser.

A pan of lemon blueberry cake with blueberry pie filling and lemon cake mix.

If you are needing an easy dessert recipe quick, this one is for you!

Why You’ll Love this Recipe

Dump cakes are hands down one of the quickest and easiest dessert recipes of all time. Requiring just a few pantry ingredients (I always try to keep them in my pantry!), you literally just dump it all in a pan and bake it. In just a few short minutes, it’s ready for the oven.

Ingredients

(For your convenience, a printable recipe card is provided at the bottom of this post.)

Ingredients for lemon blueberry dump cake.
This easy dump cake recipe only requires 3 ingredients!
  • 2 cans blueberry pie filling
  • 1 box lemon cake mix
  • 3/4 cup butter

Instructions for this 3 ingredient blueberry dump cake

  1. Pour the 2 cans of blueberry pie filling into the bottom of a 9 x 13 inch baking dish and spread to form and even layer.
  2. Sprinkle on the box of lemon cake mix powder. (Note – do not mix up the cake. Just pour the powder on!)
  • 3. Melt the butter and drizzle over the top of the cake mix powder. Use a knife to spread it over the top and try to cover the powder completely. (It will be hard to get every bit covered, but just do the best that you can.)

4. Bake at 350 degrees for 35-40 minutes, or until light golden brown and the center is set.

A pan of baked lemon blueberry dump cake.

How to serve Blueberry Dump Cake

  1. Serve the dump cake slightly warm with a scoop of ice cream, cool whip topping, or whipped cream.
  2. Garnish with fresh blueberries and tiny pieces of lemon zest.

Substitutions

  • If you don’t have lemon cake mix, yellow or white cake mix will do.
  • Some dump cake recipes don’t call for melting the butter. Rather, they slice the butter in thin pats to cover the top of the powdered cake mix.
  • Sprinkle up to 2 cups fresh (not frozen) blueberries on the top of the butter before baking for even more fresh blueberry flavor.

Variations

Dump cakes can be made with all kinds of different variations. Here are a few:

A piece of blueberry dump cake made with lemon cake mix on a plate with a scoop of cool whip and blueberries on the top.

Equipment

For this cake, I used my favorite 9 x 13 white baking dish. It looks pretty even to serve out of at the table.

And, after trying out a ton of can openers that were all duds, I finally landed on the Kitchen Aide manual can opener that has worked like a charm for a long time! (It’s linked below.)

(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)

Storage

Once a dump cake has baked and cooled, it needs to be covered in plastic wrap and refrigerated. The fruit will spoil quickly if left out on the counter. It can be stored for up to 3 days in the refrigerator or up to 3 months when covered well and frozen.

More Lemon & Blueberry Recipes:

PIN THIS RECIPE TO REMEMBER IT LATER:

Did you know you can save recipe ideas from Pinterest? You can. Check out my easy recipes board and follow my page for even more ideas for you and your home.

Struggling to choose what to make for dinner tonight?

Click below to get our 5 most popular dinner ideas delivered right to your inbox!

Blueberry Lemon Dump Cake

Blueberry Lemon Dump Cake

Yield: 12
Prep Time: 5 minutes
Cook Time: 35 minutes
Total Time: 40 minutes

Bursting with flavor, this easy recipe is made with the convenience of blueberry pie filling and lemon cake mix. Requiring only 3 ingredients, it is all "dumped" into a pan and ready for the oven in minutes. Served with a scoop of ice cream, it's always a crowd pleaser.

Ingredients

  • 2 cans blueberry pie filling
  • 1 box lemon cake mix
  • 3/4 cup melted butter

Instructions

  1. Pour the 2 cans of blueberry pie filling into the bottom of a 9 x 13 inch baking dish and spread to form and even layer.
  2. Sprinkle on the box of lemon cake mix powder. (Note – do not mix up the cake. Just pour the powder on!)
  3. Melt the butter and drizzle over the top of the cake mix powder. Use a knife to spread it over the top and try to cover the powder completely. (It will be hard to get every bit covered, but just do the best that you can.)
  4. Bake at 350 degrees for 35-40 minutes or until golden brown around the edges and the center is set.
  5. Serve with a scoop of ice cream, cool whip, or whipped cream.
Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 325Total Fat: 16gSaturated Fat: 9gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 31mgSodium: 454mgCarbohydrates: 44gFiber: 1gSugar: 19gProtein: 2g

Did you make this recipe?

Leave a comment or share a photo on Instaram and tag @harbourbreeze

Similar Posts

DON’T MISS A THING!

Join my list for more ideas for you and your home…

.

One Comment

  1. Yummy, this looks good! Your recipes look magazine worthy
    for photography and ease of reading! You have a great eye and
    are a fantastic food photographer!

Leave a Reply

Your email address will not be published.

This site uses Akismet to reduce spam. Learn how your comment data is processed.