Blueberry-Lemon Dump Cake with Cake Mix

Have a box of lemon cake mix and a can of blueberry pie filling? This 3-ingredient dump cake is unbelievably simple — just dump, bake, and enjoy a warm, crowd-pleasing dessert in under an hour.

If you need a quick, comforting dessert with minimal effort, this blueberry lemon dump cake is the perfect solution. It requires just pantry staples and a single baking dish, and it delivers bright lemon flavor balanced by sweet blueberry filling.

Why You’ll Love this Recipe

Dump cakes are among the fastest desserts you can make. With only a few ingredients and no mixing required, they’re ideal for busy weeknights, potlucks, or when you want something homemade without the fuss. This blueberry lemon version pairs tart lemon cake mix with sweet blueberry pie filling for a bright, nostalgic dessert everyone will enjoy.

Ingredients

(Printable recipe card details are included below.)

• 2 cans blueberry pie filling
• 1 box lemon cake mix (dry powder only)
• 3/4 cup (about 170 g) melted butter

Blueberry Lemon Dump Cake

Yield: 12 servings

Prep Time: 5 minutes

Cook Time: 35–40 minutes

Total Time: 40–45 minutes

Bursting with bright lemon and sweet blueberry flavor, this three-ingredient dump cake is quick to assemble and bakes into a golden, bubbly dessert. Serve warm with ice cream or whipped cream for a simple, satisfying finish.

Ingredients

• 2 cans blueberry pie filling
• 1 box lemon cake mix (dry)
• 3/4 cup melted butter

Instructions

1. Preheat the oven to 350°F (175°C).
2. Pour the blueberry pie filling into a 9 x 13 inch baking dish and spread it into an even layer.
3. Evenly sprinkle the dry lemon cake mix over the blueberry filling. Do not prepare the cake mix—use only the dry powder.
4. Melt the butter and drizzle it across the top of the cake mix. Use a knife or spatula to gently spread the butter so it covers as much of the dry mix as possible. It’s okay if some dry spots remain.
5. Bake for 35–40 minutes, until the edges are golden brown and the center is set and bubbly.
6. Allow to cool slightly, then serve warm with ice cream, whipped cream, or a dollop of cool whip.

Nutrition Information (per serving)

Yield: 12 | Serving Size: 1

Calories: 325 • Total Fat: 16g • Saturated Fat: 9g • Trans Fat: 1g • Unsaturated Fat: 6g • Cholesterol: 31mg • Sodium: 454mg • Carbohydrates: 44g • Fiber: 1g • Sugar: 19g • Protein: 2g

Instructions — Quick Step Summary

1. Spread blueberry pie filling in a 9 x 13 inch dish.
2. Sprinkle lemon cake mix powder on top — do not mix with eggs or other wet ingredients.
3. Drizzle melted butter over the cake mix to moisten the top, then bake at 350°F for 35–40 minutes.

How to Serve Blueberry Dump Cake

1. Serve slightly warm with a scoop of vanilla ice cream, whipped cream, or cool whip.
2. Garnish with fresh blueberries and a small sprinkle of lemon zest for a bright finish.

Substitutions and Tips

• If you don’t have lemon cake mix, yellow or white cake mix will work well and still yield a delicious result.
• Instead of drizzling melted butter, some bakers place 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 of fresh (not frozen) blueberries over the pie filling before adding the cake mix.
• Use a light-colored glass or ceramic 9 x 13 pan for more even baking and an attractive presentation at the table.

Variations

Dump cakes are very adaptable. Try these variations for different flavors:

• Cherry dump cake: use cherry pie filling with white cake mix and add slivered almonds on top.
• Caramel apple dump cake: use apple pie filling, a drizzle of caramel sauce, and white cake mix for a cozy fall dessert.

Storage

Once baked and cooled, cover the dump cake tightly and refrigerate. Because it contains fruit, it should not be left at room temperature for long. Store in the refrigerator for up to three days, or freeze tightly covered for up to three months. Reheat portions in the microwave or a warm oven before serving.