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Blueberry Dump Cake
Combine sweet blueberries, a basic cake mix, melted butter, and a sprinkle of coconut to create this classic blueberry dump cake. An impressive finish to any meal doesn’t need to require a lot of fuss.
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Blueberry dump cake is a classic, no-fuss dessert. All you need is a can of pie filling, a cake mix, some butter, and some coconut. One pan and an hour in the oven are all it takes to serve up this irresistibly crunchy, sweet, and tasty favorite.
Blueberry Dump Cake Ingredients
You’ll need:
- 2 (21-ounce) cans of blueberry pie filling
- ¼ cup shredded coconut
- 1 box of yellow cake mix
- ¾ cup melted butter
Substitutions and Additions
Blueberry Pie Filling – Create a new dessert every time by substituting the filling with other flavors like peach, apple, cherry, or strawberry rhubarb.
Yellow Cake Mix – White cake mix works just as well.
Butter – Use ¾ cup melted margarine in place of the butter.
How to Make This Blueberry Dump Cake Recipe
STEP ONE: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. You don’t want anything to stick when it’s time to serve.
STEP TWO: Pour the blueberry filling directly into the prepared baking dish and spread it evenly.
STEP THREE: Sprinkle the shredded coconut on top of the pie filling.
STEP FOUR: Dump the dry cake mix evenly over the coconut.
STEP FIVE: Pour melted butter evenly over the top of the entire cake mix. Do not stir!
PRO TIP: You’re going to want to give it a stir but resist the urge. That is the amazing thing about a dump cake, no stirring is required, or you will change the way it turns out.
STEP SIX: Bake for 50 minutes or until the top is golden brown. Serve warm. You can sprinkle more shredded coconut on top as well as a scoop of vanilla ice cream.
PRO TIP: It is natural for the top of a dump cake to have some moist spots and some that look dry. Don’t worry, it’s done.
How To Serve
Serve blueberry dump cake bubbling hot straight out of the oven, topped with a scoop of vanilla ice cream or some freshly made whipped topping.
Storage
IN THE FRIDGE: Let your blueberry dump cake completely cool. Cover it with plastic wrap and store it in the fridge for up to 5 days.
IN THE FREEZER: Tightly covered blueberry dump cake will keep in the freezer for up to 4 months in the freezer.
REHEATING INSTRUCTIONS: Thaw dump cake in the fridge before reheating it in the microwave. Leftovers can be enjoyed cold as well.
This blueberry dump cake needs just a few ingredients that you likely always have on hand. Even the kids can make this simple, one-pan treat that is just as special for a dinner party as it is for a weeknight treat.
FAQ:
Question: Can I make this dessert ahead of time?
Answer: Yes. Keep it in the refrigerator until ready to serve. Reheat in the microwave or warm in the oven on low heat until ready to serve.
Question: Can I double this recipe?
Answer: To double the recipe, use two 9”x13” pans. We don’t recommend using a larger pan because it will change the consistency of your dump cake.
Question: Can I use fresh fruit?
Answer: You can; however, you may need to add some butter or water since this may change the consistency.
Blueberry Dump Cake
Combine sweet blueberries, a basic cake mix, melted butter, and a sprinkle of coconut to create this classic blueberry dump cake. An impressive finish to any meal doesn’t need to require a lot of fuss.
Ingredients
- 42 ounces blueberry pie filling 2 x 21-ounce cans
- ¼ cup shredded coconut
- 15.25 ounce box yellow cake mix
- ¾ cup melted butter
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Pour the blueberry pie filling into the baking dish and spread evenly.
- Sprinkle shredded coconut on top of pie filling.
- Dump the cake mix evenly over the coconut.
- Pour the melted butter evenly over the top of the cake mix. Do not stir.
- Bake for 50 minutes or until the top is golden brown
- Serve warm.
Notes
When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
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