Why Make This Dump Cake?
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Only 4 simple ingredients
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No mixing bowl required – dump everything directly into the baking dish
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Ready in under 1 hour
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Buttery, fruity, and perfectly sweet
Ingredients
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2 cans (21 ounces / 600 g each) blueberry pie filling
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1 box (15.25 ounces / 432 g) yellow cake mix
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½ cup (1 stick / 113 g) unsalted butter, sliced into thin pats
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½ cup chopped pecans or walnuts (optional, but highly recommended)
Equipment Needed
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9×13-inch baking dish
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Spatula or back of a spoon
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Aluminum foil (optional)
Method
1. Preheat the oven
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Preheat your oven to 175°C (350°F).
2. Dump the blueberry filling
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Open both cans of blueberry pie filling.
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Dump them directly into the 9×13-inch baking dish.
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Spread evenly with a spatula or the back of a spoon.
3. Dump the cake mix
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Sprinkle the dry yellow cake mix evenly over the blueberry filling.
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Do not stir or mix it in. The cake mix stays on top as a dry layer.
4. Add the butter
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Slice the cold butter into thin pats (about ¼ inch thick).
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Distribute the butter pats evenly over the cake mix. Cover as much of the surface as possible.
5. Add the nuts (optional)
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Sprinkle the chopped pecans or walnuts evenly over the butter.
6. Bake
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Place the baking dish in the preheated oven.
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Bake for 40 to 45 minutes, until the top is golden brown and the edges are bubbly.
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If the top is browning too quickly, loosely cover with aluminum foil for the last 10 to 15 minutes.
7. Cool and serve
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Let the dump cake cool for at least 10 to 15 minutes before serving. The filling will be very hot.
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Serve warm, spooned into bowls.
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Top with vanilla ice cream or whipped cream if desired.
Storage
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Refrigerator – store covered in the baking dish or in an airtight container for up to 5 days.
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Freezer – freeze for up to 2 months. Thaw overnight in the refrigerator before reheating.
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Reheating – warm individual portions in the microwave for 30 to 45 seconds, or reheat the whole dish in a 175°C (350°F) oven for 10 to 15 minutes.
Important Notes
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Do not stir – the cake mix must stay on top of the fruit filling. Stirring creates a gummy, uneven texture instead of a buttery, crisp topping.
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Use cold butter – cold butter pats melt slowly during baking, creating the crumbly, golden topping. Melted butter will soak into the cake mix too quickly and make it dense.
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No eggs, milk, or water are needed – the butter provides enough moisture. Adding extra liquid will make the cake soggy.
Variations
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Cherry dump cake – substitute cherry pie filling for the blueberry.
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Peach dump cake – use peach pie filling or canned sliced peaches in heavy syrup (drain the syrup first).
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Apple dump cake – use apple pie filling and add 1 teaspoon of cinnamon to the cake mix.
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Mixed berry dump cake – use two different pie fillings, such as blueberry and cherry.
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Lemon blueberry dump cake – use lemon cake mix instead of yellow cake mix.
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Chocolate blueberry dump cake – use chocolate cake mix for a surprising flavor combination.
Tips for Best Results
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Use a 9×13-inch baking dish precisely – a smaller dish will cause the cake to overflow; a larger dish will make the topping too thin.
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Spread the cake mix evenly – clumps of dry mix will remain powdery after baking.
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Cover the cake mix completely with butter – any dry patches of cake mix will stay dusty and uncooked.
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Let it rest before serving – the filling sets up slightly as it cools, making it easier to spoon out.
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Serve warm, not piping hot – the blueberry filling can burn your mouth. Wait at least 10 minutes after removing from the oven.