Got a box of lemon cake mix and a can of blueberry pie filling? This 3-ingredient lemon blueberry dump cake is as simple as dump, bake, and enjoy — a warm, crowd-pleasing dessert ready in under an hour.
Blueberry Lemon Dump Cake — Easy 3-Ingredient Recipe
Why You’ll Love This Recipe
Dump cakes are one of the quickest, most forgiving desserts you can make. With just a few pantry staples — blueberry pie filling, lemon cake mix, and butter — you can assemble a delicious, rustic dessert in minutes and bake it to a golden, bubbly finish. This lemon-blueberry version balances bright citrus notes with sweet, jammy blueberry filling and is excellent served warm with ice cream or whipped topping.
Recipe Snapshot
- Yield: 12 servings
- Prep time: 5 minutes
- Cook time: 35–40 minutes
- Total time: about 40 minutes
Ingredients
(Printable recipe card section removed for clarity.)
- 2 (15 oz) cans blueberry pie filling
- 1 (15–16 oz) box lemon cake mix (dry powder)
- 3/4 cup (1 1/2 sticks) unsalted butter, melted
Step-by-Step Instructions
- Preheat the oven to 350°F (175°C). Lightly grease a 9 x 13-inch baking dish.
- Pour the two cans of blueberry pie filling into the bottom of the prepared baking dish and spread it into an even layer.
- Evenly sprinkle the lemon cake mix powder over the blueberry filling. Do not combine the mix with eggs or other wet ingredients — it remains dry on top.
- Drizzle the melted butter over the cake mix. Use a knife or spatula to spread the butter so it covers as much of the dry mix as possible; it’s okay if a few small spots remain uncovered.
- Bake for 35–40 minutes, until the top is lightly golden brown around the edges and the center is set and bubbly.
- Let the dump cake cool slightly before serving — it’s excellent warm with a scoop of vanilla ice cream, whipped cream, or a dollop of Cool Whip.
How to Serve
- Serve slightly warm with vanilla ice cream for a classic pairing.
- Add whipped cream or Cool Whip for a lighter finish.
- Garnish with fresh blueberries and a sprinkle of lemon zest for a bright, decorative touch.
Substitutions and Tips
- If you don’t have lemon cake mix, yellow or white cake mix will work well and still taste great.
- Instead of pouring melted butter, some people distribute thin pats of cold butter across the top of the cake mix. Both methods produce a crisp, golden topping.
- For extra fresh fruit flavor, sprinkle up to 2 cups fresh (not frozen) blueberries over the pie filling before adding the cake mix.
Variations
Dump cake is a versatile concept. Try other fruit fillings and cake mix combinations:
- Cherry dump cake — cherry pie filling with white cake mix and a sprinkle of sliced almonds.
- Caramel apple dump cake — apple pie filling, a drizzle of caramel sauce, and white cake mix for a fall-inspired dessert.
Equipment
A 9 x 13-inch baking dish is ideal for even baking and easy serving. A reliable can opener is useful when working with multiple cans of pie filling.
Storage
Once baked and cooled, cover the dump cake tightly with plastic wrap or place it in an airtight container and refrigerate. Because of the fruit, store it in the refrigerator for up to 3 days. For longer storage, freeze the cooled cake well-wrapped for up to 3 months; thaw in the refrigerator before reheating gently.
Nutrition (Approximate per serving)
- Calories: 325
- Total Fat: 16 g (Saturated Fat: 9 g, Trans Fat: 1 g)
- Unsaturated Fat: 6 g
- Cholesterol: 31 mg
- Sodium: 454 mg
- Carbohydrates: 44 g (Fiber: 1 g, Sugar: 19 g)
- Protein: 2 g
More Lemon & Blueberry Ideas
- Lemon meringue pie ideas and other lemon desserts
- Classic lemon squares and other family-favorite treats
- Blueberry baked oats and blueberry cream cheese French toast for breakfast
Pin this recipe or save the page for quick weeknight desserts. The lemon blueberry dump cake is fast, forgiving, and always a hit — perfect for potlucks, casual dinners, or when you want a homemade dessert with minimal effort.
