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The Gist
- Cook Time: 45 minutes | Total Time: 55 minutes
- Servings: 12
- Dietary Notes: Vegetarian
- Skill Level: Easy
Why You'll Love This Recipe
- Uses cans of blueberry pie filling for big, jammy flavor
- Pantry-friendly-grab a box of yellow cake mix or lemon cake mix
- Almond topping adds a toasty crunch
- Perfect easy dessert recipe for a busy day or last-minute company
Back in the '80s, cherry dump cakes were a fixture at church potlucks and family dinners-one of those simple desserts that earned a spot in every home cook's rotation. The name made us laugh as kids, but the recipe stuck around because it was just about the easiest cake recipe anyone could make.
When I married my husband in 2000, I swapped cherries for blueberries-he's never met a blueberry dessert he didn't like. I started using blueberry pie filling for that rich, sweet flavor and added crushed pineapple for brightness. Over time, I threw in almond extract, a little lemon zest, and some slivered almonds on top of the cake mix for crunch. This delicious blueberry dump cake recipe is my go-to for feeding a crowd or satisfying a sweet tooth with minimal effort.
Easy dump cake recipes have been around since mid-century, built for busy cooks who wanted simple recipes with maximum payoff. My blueberry version takes that convenience and makes it shine-whether you use lemon cake mix, a classic box of cake mix, or stick with yellow cake mix, the results are a golden, bubbling decadent dessert that tastes far more impressive than the effort it takes.
Equipment You'll Need
- 9x13-inch Casserole Dish - Glass or ceramic holds heat evenly
- Large Mixing Bowl - For combining filling
- Measuring Cups and Spoons - Accuracy counts
- Zester or Microplane - For that little lemon juice and zest
- Sharp Knife - To cut butter pats
- Nonstick Cooking Spray - Keeps the topping from sticking
Gather Your Ingredients
- Vanilla or Yellow Cake Mix - Or try lemon cake mix for brightness
- Kosher Salt - Balances the sweetness
- Salted Butter - Cold, cut into small pats for even melting
- Blueberry Pie Filling - The star of this dump cake
- Crushed Pineapple - Undrained, for moisture and tang
- Fresh Blueberries (Optional) - For extra sweet blueberries, see notes
- Fresh Lemon Zest - Or a little lemon juice
- Vanilla Extract or Almond Extract - Adds depth
- Slivered Almonds - A crisp topping
Let's Get to Cookin'
Prepare the Oven and Baking Dish
Preheat oven to 350°F. Lightly grease a casserole dish with nonstick cooking spray.
Assemble the Filling
In a large bowl, combine cans of blueberry pie filling, crushed pineapple with juice, lemon zest, and vanilla or almond extract. If you're adding fresh or frozen berries, fold them in now. Pour into the baking dish.
Add the Cake Topping
Sprinkle the box of cake mix evenly over the fruit filling. Lay butter pats across the top. Sprinkle with kosher salt, then almonds.
Bake Until Golden
Bake 45 minutes, or until the topping is golden brown and the filling is bubbling at the edges.
Serve and Enjoy
Let cool slightly. Serve warm with a big scoop of vanilla ice cream or homemade whipped cream.
✨ Scroll on down, friend. That full recipe's waitin' for you at the bottom. ✨
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Pro Tips from My Kitchen
- Use quality pie filling - It's the foundation of this easy blueberry dessert.
- Keep butter cold - Helps create that crisp topping.
- Line with aluminum foil - For easier cleanup after baking.
FAQs
Can I make this ahead?
Yes-assemble in the casserole dish, cover with aluminum foil, and refrigerate up to 24 hours.
Can I freeze it?
Yes. Bake, cool, wrap tightly, and freeze for up to 2 months.
Can I use fresh blueberries instead of pie filling?
Yes-see notes for adjustments.
Can I use different cake mixes?
Absolutely-lemon dump cake is a bright twist, or stick with yellow cake mix for a classic flavor.
Leftovers & Storage Tips
- Store in fridge 3-4 days
- Reheat in a 300°F oven until warm
- Avoid microwaving for best texture
- Freeze for up to 2 months
What's Your Hurry? Stick Around for Seconds
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Tried it?
Leave a comment and tell me how it turned out. Made a tweak? Share your version-I'd love to hear what you did.
Sweet Endings Worth Every Bite
This handpicked collection of desserts earned their place on the table. Some are simple and ready in minutes, others are the kind you linger over in the kitchen, but every one of them delivers that final bite worth saving room for.
Cherry Dump Cake with Pineapple and Coconut Crunch
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Soft centers, toasty edges, and just enough spice to make the kitchen smell like a hug from your favorite aunt.
Peach Fried Pies
Hand-held pockets of summer: tender pastry, syrupy peaches, and just the right blister from a quick fry.
Authentic Homemade Texas Czech Kolaches
Pillowy sweet dough crowned with fruit or cream cheese-weekend baking that tastes like it's been in the family for generations.
Simple Strawberry Shortcake
Buttery, tender sweet biscuits layered with sweetened strawberries and billows of whipped cream-the very definition of a summer treat.
White Texas Sheet Cake
Moist, almond-scented cake with a rich white icing, perfect for feeding a crowd and just as good the next day.
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Blueberry Dump Cake
Equipment
Ingredients
- 1 box vanilla cake mix
- ¼ teaspoon kosher salt
- 2 sticks salted butter cut into pats
- 1 (21-ounce) cans blueberry pie filling
- 1 (20-ounce can) crushed pineapple, undrained
- 2 cups fresh blueberries
- 1 tablespoon fresh lemon zest
- 1 teaspoon vanilla extract
- 1 cup slivered almonds
Instructions
Prepare the Oven and Baking Dish
- Preheat oven to 350°F.
- Lightly grease a 9x13-inch baking dish.
Assemble the Blueberry Filling
- In a large bowl, combine the blueberry pie filling, crushed pineapple with juice, fresh blueberries, lemon zest, and vanilla extract.1 (21-ounce) cans blueberry pie filling, 1 (20-ounce can) crushed pineapple, undrained, 2 cups fresh blueberries, 1 tablespoon fresh lemon zest, 1 teaspoon vanilla extract
- Stir well to evenly distribute the ingredients.
- Pour the blueberry mixture into the prepared baking dish and spread it evenly.
Add the Cake Topping
- Sprinkle the dry cake mix evenly over the blueberry filling, making sure to cover the surface completely.1 box vanilla cake mix
- Cut the cold butter into small pats and arrange them over the cake mix, ensuring even distribution.2 sticks salted butter
- Sprinkle the kosher salt over the top.¼ teaspoon kosher salt
- Sprinkle almonds over the top evenly to finish.1 cup slivered almonds
Bake the Cake
- Place the baking dish in the preheated oven and bake for 45 minutes, or until the top is golden brown and bubbling at the edges.
Serve and Enjoy
- Let the cake cool slightly before serving.
- Serve warm on its own or with a scoop of vanilla ice cream.
Notes
- Cake Mix: Swap yellow or vanilla with lemon cake mix for a brighter flavor.
- Butter: Use unsalted butter if preferred; increase salt to ½ teaspoon.
- Fruit: Recipe is written for blueberry pie filling. For fresh, replace pie filling with 5-6 cups blueberries tossed with 1 cup sugar, 3 tablespoons cornstarch, and 2 tablespoons lemon juice. Or fold 1-2 cups fresh berries into the pie filling for extra bursts of blueberry flavor.
- Lemon Zest: If you don't have fresh lemons, use 1 teaspoon bottled lemon juice.
- Vanilla Extract: Almond extract can be used for a slightly nutty twist.
Nutrition
*Nutrition information is automatically calculated based on ingredient data and should be considered an estimate. When multiple ingredient options are provided, the first listed is used for calculation. Optional ingredients and garnishes are not included in the nutrition analysis.
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