Have a box of lemon cake mix and a can of blueberry pie filling? This 3-ingredient dump cake couldn’t be easier. Just dump, bake, and enjoy a warm, crowd-pleasing dessert in under an hour!
If you need a quick and easy dessert, this one is for you!
Why You’ll Love this Recipe
Dump cakes are hands down one of the quickest and easiest desserts of all time. They need just a few pantry ingredients (I always keep them on hand!), and you literally dump everything into a pan and bake it. In just a few minutes, it’s ready for the oven.
Ingredients
(For your convenience, a printable recipe card is provided below.)
- blueberry pie filling
- lemon cake mix
- butter
Instructions for this 3-ingredient blueberry dump cake
- Pour the 2 cans of blueberry pie filling into the bottom of a 9 x 13 inch baking dish and spread into an even layer.
- Sprinkle the lemon cake mix powder over the top. (Note: don’t stir the cake mix. Just pour the powder on!)
- Melt the butter and drizzle it over the cake mix powder. Use a knife to spread it over the top and try to cover the powder completely. (It will be hard to get every bit covered, so just do your best.)
Bake at 350 degrees for 35 to 40 minutes, or until light golden brown and the center is set.
How to serve Blueberry Dump Cake
- Serve the dump cake slightly warm with a scoop of ice cream, Cool Whip, or whipped cream.
- Garnish with fresh blueberries and tiny pieces of lemon zest.
Substitutions
- If you don’t have lemon cake mix, yellow or white cake mix works just fine.
- Some dump cake recipes don’t call for melting the butter. Instead, they slice the butter into thin pats and arrange them over the powdered cake mix.
- Sprinkle up to 2 cups of fresh (not frozen) blueberries over the butter before baking for even more fresh blueberry flavor.
Variations
Dump cakes can be made in all kinds of variations. Here are a few:
- Cherry dump cake can be made with cherry pie filling, white cake mix, and slivered almonds.
- Caramel apple dump cake is scrumptious with apple pie filling, caramel sauce, and white cake mix.
Equipment
For this cake, I used my favorite white 9 x 13 baking dish. It looks pretty enough to serve right from the table.
After trying a ton of can openers that were all duds, I finally landed on the KitchenAid manual can opener, which has worked like a charm for a long time! (It’s linked below.)
(Don’t forget to check out my Amazon storefront for some of my favorite kitchen tools!)
Storage
Once a dump cake has baked and cooled, cover it with plastic wrap and refrigerate it. The fruit will spoil quickly if left out on the counter. It keeps for up to 3 days in the refrigerator, or up to 3 months if covered well and frozen.
More Lemon & Blueberry Recipes:
- Mom’s classic lemon meringue pie
- My grandma’s AMAZING lemon squares
- A roundup of incredible lemon recipes
- Blueberry & Banana Baked Oats
- Blueberry Cream Cheese French Toast
Did you know you can save recipe ideas from Pinterest? You can. Check out my easy recipes board and follow my page for even more ideas for you and your home.
Blueberry Lemon Dump Cake
Bursting with flavor, this easy recipe combines the convenience of blueberry pie filling and lemon cake mix. With only 3 ingredients, everything is simply ‘dumped’ into a pan and ready for the oven in minutes. Served with a scoop of ice cream, it’s always a crowd-pleaser.
Ingredients
Method
- Pour the 2 cans of blueberry pie filling into the bottom of a 9 x 13 inch baking dish and spread into an even layer.
- Sprinkle the lemon cake mix powder over the top. (Note: don’t stir the cake mix. Just pour the powder on!)
- Melt the butter and drizzle it over the cake mix powder. Use a knife to spread it over the top and try to cover the powder completely. (It’s hard to get every bit covered, so do your best.)
- Bake at 350 degrees for 35 to 40 minutes, or until golden brown around the edges and the center is set.
- Serve with a scoop of ice cream, Cool Whip, or whipped cream.
