How to Make a Blueberry Dump Cake

Blueberry Dump Cake combines the juicy, saucy sweetness of blueberries with the rich, buttery goodness of lemon cake mix, creating an effortless and irresistible dessert in minutes! With just a few ingredients and minimal prep, you’ll have a warm, bubbly, golden-brown cake ready to impress your family and friends. Best of all, this cake is prep ahead-friendly and can be made with fresh or frozen berries!

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Blueberry Dump Cake

Easier than pie! It doesn’t require a mixer, food processor or hours of chilling pie crust, etc. Instead, the ingredients are dumped into a 9×13 pan and baked all at once!
LEMON cake topping. The crunchy pecans give way to a soft, incredibly buttery lemony cake layer. Using a lemon cake mix instead of a yellow cake mix is a game changer to highlight and elevate the blueberries.
Fresh or frozen berries. While many recipes use canned berries, this recipe relies on fresh or frozen blueberries-you can taste the difference!
Pantry friendly. On that note, frozen berries allow you to make the dump cake at a moment’s notice.
Never powdery. The technique of slicing the butter super thinly to cover the entire top of the cake creates a beautifully golden, moist texture.

What is a dump cake?

A dump cake is a simple, quick dessert made by “dumping” a few ingredients into a baking dish without using a mixer. Typically, it involves a fruit filling or pie filling, a box of cake mix, and butter. The ingredients are layered: fruit filling on the bottom, dry cake mix sprinkled on top, and butter slices or melted butter drizzled over the cake mix. As it bakes, the butter melts and combines with the fruit juices and cake mix to create a moist, cobbler-like dessert with a slightly crispy top. It’s popular for its ease and versatility, allowing for endless flavor combinations.

It should be noted that dump cake is more similar to a cobbler with its separate layers of fruit and topping than an actual cake, in which the fruit and cake are combined in one. The combination of fruit filling, cake mix, and butter should create a moist, gooey, and slightly crispy texture on top.

holding a bowls with blueberry dump cake topped with ice cream showing how to serve

Blueberry Dump Cake Recipe ingredients

Just a few ingredients come together to make this sensational dump cake (measurements in the printable recipe card at the bottom of the post):

Blueberries: Use fresh or frozen (thawed) blueberries. Most of the blueberries will be used in the filling, and one cup will be sprinkled over the top of the cake mix.
Vanilla extract: This adds an extra oomph of flavor. Use quality extract for the best flavor.
Sugar: Use granulated sugar to let the blueberry flavor shine.
Cornstarch: A little cornstarch thickens the blueberries as they bake and burst to create a self-basting sauce.
Seasoning: Nutmeg and salt add dimension the blueberry lemon goodness.

FOR THE TOPPING

Cake mix: Use a lemon cake mix to compliment the blueberry flavor-it is far superior than using a yellow cake mix! You will pour the cake mix directly onto the filling – don’t add any of the ingredients on the cake box!
Butter: The butter is thinly sliced then layered over the cake mix. Use salted butter to balance the sweetness of the cake mix.
Pecans: These are optional but definitely recommended, otherwise, the dump cake will simply be soft and tender without any contrasting crunch.

top view of ingredients for blueberry dump cake: blueberries, butter, pecans, cornstarch, sugar, vanilla and lemon cake mix

How to make a Blueberry Dump Cake

Let’s take a closer look at how to make this dump cake with step-by-step photos (full recipe in the printable recipe card at the bottom of the post):

Step 1: Combine Fruit Ingredients. Remove one cup blueberries to use on the top. Mix the remaining blueberries, sugar, cornstarch, nutmeg and salt, then pour into a greased 9×13 baking pan.

showing how to make a blueberry dump cake by combining the blueberries, sugar, cornstarch, vanilla and seasonings in a bowl

showing how to make a blueberry dump cake by adding the blueberries to a 9x13 baking dish

Step 2: Add Topping. Evenly sprinkle the dry cake mix over the blueberry filling, breaking up any clumps. Top evenly with the pads of butter, followed by one cup of blueberries, and pecans.

showing how to make a blueberry dump cake by sprinkling the cake mix over the blueberries

showing how to make a blueberry dump cake by topping the cake with pads of butter

Step 3: Bake. Bake uncovered at 350 degrees F for 45-60 minutes or until the cake is golden brown and cooked through and the center is set (it will set more as it cools slightly). Cool slightly then dig in!

showing how to make a blueberry dump cake by baking the cake until golden

Tips for making this Recipe for Blueberry Dump Cake

This Blueberry Dump Cake recipe is extremely easy! Here are just a few tips and tricks to make it the very best:

Sprinkle the cake mix evenly. Break up any clumps with a fork so that it bakes evenly.
Don’t prepare the cake mix as instructed on the box. The cake mix gets sprinkled over the blueberry filling like a dry ingredient. If you prepare the mix so it’s a wet cake batter, you will not achieve the same results whatsoever.
Use real butter. If you want the best dump cake, you must use real butter; margarine won’t have the same effect.
Thinly slice the pads of butter. We want the pads of butter to cover as much of the topping as possible so the cake mix is moistened evenly as it bakes.
Don’t burn the topping. I recommend checking the dump cake after it’s been baking for about 45 minutes to ensure the cake isn’t browning too quickly. If so, cover the top with foil. I love a deeply golden topping, so I’ve never had to add foil, but every oven bakes differently, so it’s best to check.
Let the dump cake stand for 10 minutes before serving. This will give the filling a chance to set a little more as it cools.
Serve warm. This Blueberry Dump Cake recipe is exponentially more delicious served warm!

Prep Ahead Dump Cake

You can prep the Blueberry Dump Cake completely ahead of time. Cover the baking dish tightly with plastic wrap or foil and store it in the refrigerator for up to 24 hours. When ready to bake, remove the dish from the refrigerator and let it rest for 20 minutes. Bake according to the recipe instructions, adding a few extra minutes as needed.

up close of easy dump cake recipe showing the saucy filling but a set cake top

Dump Cake variations

Use canned filling: Substitute the blueberry filling ingredients for 2 cans blueberry pie filling.
Use yellow cake mix: I suggest adding 1 tablespoon lemon zest to the blueberries if skipping the lemon cake mix.
Swap the nuts: Use chopped walnuts or almonds instead.
Nut free: The pecans add a nice crunch so I highly recommend them. Only omit if required.
Make it gluten-free: Use your favorite gluten-free lemon cake mix.
Make it vegan: Replace the butter with vegan butter in the topping. Double check the cake mix ingredients are vegan.

Blueberry Dump Cake Recipe Serving Suggestions

The BEST Blueberry Dump Cake recipe is served warm, fresh from the oven (after it’s had time to rest for 10 minutes). It becomes exponentially more delicious with a big, cold scoop of vanilla ice cream to cut through the richness. The cold, silky smooth ice cream mingled with the warm, sweet, blueberry filling is magic!

up close of a serving scoop of blueberry dump cake recipe showing how juicy the berries are

HOW TO STORE Blueberry Dump Cake

Blueberry Dump Cake is the very best fresh from the oven but can be stored for up to 5 days in the refrigerator or frozen for up to 3 months. Allow the cake to cool completely at room temperature, then cover tightly with plastic wrap and refrigerate or transfer to an airtight container.

How to Reheat easy blueberry dump cake

Microwave servings for 20 seconds, then at 10-second intervals until warmed through or cover and reheat the baking dish at 350 degrees F for 15 minutes or until heated through.

Easy Blueberry Dump Cake FAQs

Why is my Dump Cake still powdery?

If your dump cake is still powdery, it’s likely because the cake mix wasn’t fully moistened during baking. Here are some possible reasons and solutions:

1. Uneven Distribution: Distribute the cake mix evenly over the top of the fruit filling. Avoid clumps of dry mix that may not get adequately moistened during baking.
2. Butter Coverage: Take care the butter is thinly sliced so you can evenly spread the slices over the entire top of the cake. The butter melts as the cake bakes, moistening the mix.
3. Baking Time and Temperature: Ensure the cake is baked at the correct temperature and for the full recommended time. An undercooked cake can result in a powdery texture.
4. Pan Size: Use the right size baking dish. Too large of a pan can spread the ingredients too thin without enough butter to cover, leading to dry spots.

Is Dump Cake supposed to be gooey?

Yes, dump cake is supposed to be gooey. The combination of fruit filling, cake mix, and butter should create a moist, gooey, and slightly crispy texture on top. The gooeyness comes from the fruit filling bubbling up through the cake mix as it bakes, blending with the melted butter to create a deliciously rich and moist dessert. If your dump cake is too dry or powdery, it may need more liquid or better distribution of ingredients.

What is the biggest mistake to avoid when making a Dump Cake?

The biggest mistake to avoid when making a dump cake is not ensuring that the cake mix is fully moistened. Here are key points to prevent this mistake:

1. Even Distribution: Spread the cake mix evenly over the fruit filling to avoid dry clumps.
2. Adequate Liquid: Ensure there’s enough fruit filling or other liquid to moisten the cake mix.
3. Butter Coverage: Distribute butter slices or melted butter evenly over the cake mix. The butter helps to moisten the mix as it bakes.
4. Correct Pan Size: Use the appropriate size baking dish to ensure even cooking and moisture distribution.

Why do they call it a dump cake?

The dessert gets its name because there is no mixer involved. All of the ingredients are dumped into a 9×13-inch baking dish and then baked together. The easiest form of a dump cake is pie filling (apple, fruit, etc.) poured into a 9×13-inch baking dish, topped evenly with cake mix, followed by pads of butter, then baked. So easy!

How do dump cakes work?

Dump cakes are similar to cobblers, in that the fruit filling is on the bottom topped with a cake-like topping – in this case, literally cake mix with butter! The filling and the cake mix bake in the oven at the same time for an easy dessert.

When did dump cakes become popular?

Dump cakes became popular in the late 1960s in the USA as various recipes began being printed in newspapers across the country. In 1969, a Florida newspaper reported that it seemed like everyone was talking about this “delicious” dessert. The article recalled how the newspaper was inundated with angry readers after it printed the recipe for the first time, demanding the recipe be printed correctly. The readers couldn’t believe the recipe called for just dumping the ingredients without any mixing. Word spread, however, that this magical dump cake was indeed easy and delicious!

up close of a serving of blueberry dump cake showing how juicy the filling is

Looking for more Fruit Dessert Recipes?

Lemon Blueberry Cake
Strawberry Crisp
Peach Cobbler
Mixed Berry Cobbler
Chantilly Cake
Raspberry Lemon Cake
Blueberry Cheesecake
Strawberry Shortcake

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Total Time: 1 25

Prep Time: 25

Cook Time: 1

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Ingredients

BERRY FILLING

1 tablespoon softened butter for greasing the pan
2 pounds (32 ounces) blueberries, divided
1 teaspoon vanilla extract
1/2 cup granulated sugar
2 tablespoons cornstarch
1/4 teaspoon nutmeg
1/8 teaspoon salt

TOPPING

1 15.25 oz. box lemon cake mix (do not prepare)
10 TBS salted butter, sliced very thin (about 32 pads)
3/4 cup chopped pecans

Instructions

Preheat the oven to 350°F. Lightly butter a 9×13 baking dish or spray with cooking spray. Remove 1 cup of blueberries for the topping.
Mix the remaining blueberries with the Blueberry Filling ingredients in a large bowl. Pour into the prepared baking dish.
Sprinkle the dry cake mix evenly over the Filling, breaking up any clumps. Top evenly with the pads of butter, followed by one cup of blueberries and pecans.
Bake uncovered at 350 degrees F for 45-60 minutes or until the cake is golden brown and cooked through and the filling is mostly set (it will set more as it cools slightly). A toothpick should come out clean from the cake topping–it will not come out clean from the blueberry layer. Let the cake stand for 10 minutes before serving. Serve WARM with vanilla ice cream.