Blueberry Dump Cake

Deep blueberry filling topped with buttery cake and toasted almonds.

Rich, jammy blueberry pie filling meets buttery cake and crunchy almonds in this easy crowd-pleaser—perfect warm with ice cream or at your next potluck.

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Course: Dessert

Cuisine: American

Keyword: easy summer dessert, make ahead holiday dessert, potluck dessert, quick desserts, simple casserole dessert

Prep Time: 10

Cook Time: 45

Total Time: 55

Servings:

Calories: 363kcal

Author: Jennifer Locklin

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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

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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

Notes & Substitutions

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.