Blueberry Dump Cake


Blueberry Dump Cake

  • (2) 21-ounce cans blueberry pie filling
  • 1 box white cake mix or yellow cake mix
  • 1/2 cup (1 stick) butter, sliced into thin pats (about 48)
  • 2 cups fresh blueberries


  • Vanilla ice cream
  • Whipped cream


  1. Preheat your oven to 350°F.
  2. Grease a 9×13 inch baking dish with butter or spray it with nonstick baking spray.
  3. Add the blueberry pie filling to the bottom of the baking dish, and using a rubber spatula, spread it evenly over the surface of the dish.
  4. Sprinkle the cake mix on top of the blueberry filling, distribute evenly. Shake the pan, to make sure the cake mix is spread evenly.
  5. Place pats of butter evenly over the top of the cake mix.
  6. Bake the Blueberry Dump Cake in the preheated oven for about 45-50 minutes or until the top is golden brown. Start checking on the cake after 40 minutes.
  7. Remove cake from the oven and let it just slightly cool on a cooling rack.
  8. Scoop cake into bowls, top with vanilla ice cream. Serve warm.

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