3-Ingredient Blueberry Dump Cake

This Blueberry Dump Cake might just be the easiest dessert you’ll ever make — and one of the most delicious! With just three simple ingredients — blueberry pie filling, yellow cake mix, and butter — you’ll have a warm, bubbly dessert that tastes like a cross between a cobbler and a crumble. Serve it warm with a scoop of vanilla ice cream or a dollop of whipped cream, and you’ve got a crowd-pleasing dessert that works for weeknights, holidays, or when you're hosting guests and need something to whip up at the last minute. If you’ve made my Pecan Pie Dump Cake, you already know how foolproof and satisfying dump cakes can be — and this blueberry version is every bit as simple, comforting, and crave-worthy.

Why I Love This Blueberry Dump Cake

This blueberry dump cake recipe was the result of my failed attempts to replicate my aunt's homemade blueberry pie. I'll be the first to admit that making a pie from scratch is hard, and I just couldn't get it to turn out. So, I decided to come up with an easier, more convenient version that tastes every bit as good as her recipe — maybe even better!

What I love about this blueberry dessert is that it delivers all the flavors and textures of a classic blueberry pie without the hassle. There’s no mixing bowls, no pie crust, and no special baking skills required. You literally “dump” everything into a baking dish and let the oven work its magic.

As it bakes, the butter melts into the cake mix and creates a perfectly golden, crisp crust that contrasts with the juicy, bubbling blueberry filling underneath. The result? A soft, buttery dessert that tastes homemade in the best possible way.

It’s also one of those recipes that feels nostalgic — like something your grandma would’ve made for after Sunday dinner — but simple enough to whip up for a party or potluck. I love serving it warm with a scoop of ice cream on top, melting into the filling. Whether you’re baking for family, guests, or need an easy dessert for the holidays, this blueberry dump cake never disappoints.

Ingredients You’ll Need

• 1 can (21oz.) blueberry pie filling
• 1 box yellow cake mix
• ½ cup (1 stick) butter, sliced

How To Make Blueberry Dump Cake

Step 1: Preheat the Oven

Before you start, preheat the oven to 350°F (175°C).

Step 2: Add the Filling

Spread the blueberry pie filling evenly across the bottom of a baking dish (an 8x8-inch or 9x13-inch dish works best, depending on how thick you want it).

Step 3: Add the Cake Mix

Sprinkle the dry cake mix evenly over the blueberry filling. Do not stir!

Step 4: Top with Butter

Thinly slice the butter and arrange it evenly across the surface of the cake mix. This helps the top bake into a golden, crunchy crust.

Step 5: Bake

Bake the blueberry dump cake for 45 minutes, or until the top is golden brown and bubbly.

Step 6: Serve

Let it cool slightly, then serve warm on its own or topped with vanilla ice cream or whipped cream for an indulgent dessert. 

Expert Tips for The Best Blueberry Dump Cake

• Don’t stir the layers. It might feel tempting, but resist the urge to stir! The beauty of a dump cake lies in its simplicity — the layers do all the work for you. Keep the blueberry filling on the bottom, dry cake mix in the middle, and butter on top. As it bakes, the butter melts down and transforms the mix into a golden, crumbly crust while the filling bubbles up underneath.
• Spread the butter evenly. For an evenly baked blueberry dump cake with cake mix, slice your butter thinly and arrange it in an even layer over the top. This ensures consistent melting and a crispy, golden crust. If you spot dry areas halfway through baking, drizzle 1–2 tablespoons of melted butter over those spots for perfect coverage.
• Choose a quality blueberry pie filling. Since this recipe has only three ingredients, the pie filling makes a big difference. Go for a high-quality blueberry pie filling that’s thick, flavorful, and full of real fruit. I like to use the Duncan Hines brand. You can also use homemade blueberry filling if you have fresh berries on hand — it gives the cake an extra burst of flavor and a slightly tangier finish.
• Let it rest before serving. After baking, let your blueberry dump cake cool for 10–15 minutes. This allows the hot filling to thicken and the crust to set. The result is that perfect mix of gooey fruit and tender, crumbly topping — ideal for scooping and serving.
• Make it ahead for easy entertaining. You can assemble the layers up to 12 hours in advance and refrigerate the unbaked dump cake. This is the ultimate quick, stress-free dessert hack. When you’re ready to serve, bake it fresh — your kitchen will smell amazing, and you’ll have a warm dessert ready for guests with zero stress.
• Don't serve it alone. Like all dump cakes, this one tastes best with vanilla ice cream or whipped cream on top for that melt-in-your-mouth experience.

Flavor Variations To Try

• Mixed Berry Dump Cake – Combine blueberry and raspberry pie filling for a tangy-sweet mix.
• Blueberry Lemon Dump Cake – Add 1 tablespoon of lemon zest to the pie filling and use lemon cake mix to brighten the flavors. Lemon complements blueberry so well in desserts
• Blueberry Cheesecake Dump Cake – Drop spoonfuls of cream cheese on top of the pie filling before adding cake mix.
• Peach Blueberry Dump Cake – Use half blueberry and half peach pie filling for a fruity combo.
• Gluten-Free Version – Use a gluten-free cake mix for the same easy result, creating a gluten-free dessert.
• Use a Different Cake Mix – While yellow cake mix gives that classic buttery flavor, you can switch it up with white, butter, or lemon cake mix — each creates a slightly different flavor, but they all pair well with the blueberries.

Blueberry Dump Cake FAQs

Can I use fresh or frozen blueberries instead of pie filling?

Yes! You can absolutely make this blueberry dump cake with fresh or frozen blueberries. If using fresh, toss 3 cups of blueberries with ½ cup sugar, 1 tablespoon cornstarch, and a squeeze of lemon juice to mimic the flavor and consistency of pie filling. For frozen berries, thaw them first and drain off excess liquid so the cake doesn’t get soggy. The result is a slightly brighter and fruitier flavor compared to canned filling — perfect for summer.

Can I make this dump cake in a slow cooker?

Definitely! This recipe adapts easily to the slow cooker. Layer your ingredients in the same order in the base — blueberry filling on the bottom, dry cake mix next, and sliced butter on top. Cover it with your lid and cook on LOW for 2–3 hours or HIGH for 1½ hours. The slow cooker version comes out extra gooey, with a soft, cobbler-like texture. It’s a great hands-off option for holidays, potlucks, or when your oven is already busy.

Can I use margarine instead of butter?

Yes, you can use margarine, but real butter gives this dump cake the best flavor and that perfectly golden, buttery crust. Margarine will still work if that’s what you have, but the topping may turn out slightly less crisp and more cake-like. If you’re dairy-free, vegan butter or coconut oil are perfect alternatives — just note they’ll slightly change the flavor depending on what you use.

What size pan works best for dump cake?

It depends on the texture you like best! A 9x13-inch baking dish gives you a thinner layer of filling with a crisp, crunchy topping — ideal if you prefer more “crust” in each bite. An 8x8-inch pan creates a thicker, gooier, cobbler-style dessert with a higher fruit-to-topping ratio. Both bake well; just check the 8x8 a few minutes longer since it’s deeper.

Can I make blueberry dump cake ahead of time?

Yes — it’s a great make-ahead dessert! Assemble the layers (blueberry filling, cake mix, and butter), cover tightly, and refrigerate for up to 12 hours. Bake fresh before serving so the topping stays crisp and the filling bubbly. You can also bake it a few hours ahead and serve it warm or at room temperature — it’s delicious either way.

How long does blueberry dump cake last?

Store any leftovers covered tightly in the refrigerator for up to 4 days. To reheat, warm individual servings in the microwave for 20–30 seconds or reheat larger portions in a 350°F oven for about 10 minutes. It reheats surprisingly well and tastes just as delicious the next day — especially with a scoop of vanilla ice cream.

Can I freeze blueberry dump cake?

Yes! You can freeze this dessert either baked or unbaked. For baked dump cake, let it cool completely, then wrap tightly in plastic wrap and foil or transfer to an airtight container. It’ll keep for up to 3 months. Thaw overnight in the fridge, then reheat in the oven at 350°F for 15–20 minutes. For unbaked dump cake, assemble and freeze before baking; when ready to serve, bake straight from frozen and add 5–10 extra minutes to the bake time.

Why is it called a “dump” cake?

The name comes from the fact that you simply dump the ingredients into a baking dish — no mixing, no prep, and no fancy steps required. Everything bakes together in the oven, creating a dessert that’s part cake, part cobbler, and all comfort. It’s the ultimate easy dessert recipe.

Can I use other pie fillings?

Definitely! You can swap the blueberry filling for almost any fruit flavor to make this dump cake with cake mix. Try cherry, peach, apple, or mixed berry pie filling. 

My Final Thoughts

This 3-ingredient blueberry dump cake is sweet, buttery, and ridiculously easy—a dessert anyone can make and everyone will love. With juicy blueberries bubbling under a golden, buttery crust, it’s comfort in a pan. Serve it warm with vanilla ice cream for an effortless dessert that always impresses. Try this recipe out and leave me a review and comment below so I know how it turned out for you.

Dump Cake Recipes To Try Next

• Caramel apple dump cake
• Peach cobbler dump cake
• Pineapple dump cake
• Pumpkin dump cake
• Cherry dump cake
• Lemon cream cheese dump cake