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Blueberry Cheesecake Dump Cake

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overhead shot of a piece of Blueberry Cheesecake Dump Cake on a plate
Soft cream cheese combined with tart blueberries creates the perfect balance of flavors in this blueberry cheesecake dump cake.
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Table of Contents
  1. Blueberry Cheesecake Dump Cake Ingredients
  2. Substitutions And Additions
  3. How To Make This Blueberry Cheesecake Dump Cake Recipe
  4. How To Serve
  5. Storage
  6. Why We Love This Recipe
  7. More Recipes You’ll Love
  8. JUMP TO RECIPE
  9. Even More Recipes You’ll Love

Deliciously yummy and incredibly satisfying, this blueberry cheesecake dump cake is sure to become a favorite addition to your dessert repertoire. With the heavenly taste combination of decadent cheesecake, tart blueberries, and moist cake, this indulgent dessert will tantalize your taste buds.

overhead shot of a piece of Blueberry Cheesecake Dump Cake on a plate

Blueberry Cheesecake Dump Cake Ingredients

Blueberry Cheesecake Dump Cake raw ingredients that are labeled
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Blueberry cheesecake dump cake is an indulgent dessert that will leave you craving more.

The combination of juicy blueberries and cheesecake blending together with the soft, crumbly cake makes for a dessert that will leave you wanting more.

Each bite is a perfect balance of tart and sweet, with a texture that will have you savoring every bite.

You’ll need:

  • 2 (21-ounce) cans of blueberry pie filling
  • 8 ounces of cream cheese, softened to room temperature
  • ¼ cup of sour cream
  • ½ cup of powdered sugar
  • 1 teaspoon of vanilla extract
  • 1 (15.25-ounce) box of white cake mix
  • 1 cup of salted butter, cold

PRO TIP:

When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.

Substitutions And Additions

BLUEBERRIES: You can also serve this blueberry cream cheese dump cake with fresh blueberries over the top.

Do not bake the filling mixed with fresh or frozen blueberries added, as it will change the consistency of the filling.

PIE FILLING: For this easy dump cake recipe, you can substitute the can of pie filling with a homemade blueberry pie filling if you have any on hand.

CAKE MIX: You can use vanilla, white, or yellow cake mix for this blueberry dump cake with cream cheese. Use a gluten-free cake mix to make this dish gluten-free.

How To Make This Blueberry Cheesecake Dump Cake Recipe

Dump cakes may be one of the easiest desserts to make. All you need to do is layer the ingredients into the baking dish following our directions below and let the oven do the work.

OUR RECIPE DEVELOPER SAYS

You’ll want to use a 9×13-inch baking pan for this easy recipe so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.

STEP ONE: Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.

STEP TWO: Spread the blueberry filling into the bottom of the prepared baking dish.

STEP THREE: In a medium bowl, use a hand mixer to combine the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.

cream cheese, sour cream, sugar, and vanilla combined together

STEP FOUR: Drop spoonfuls of the cream cheese mixture over top of the pie filling.

cream cheese mixture dropped over the pie filling

STEP FIVE: Sprinkle the cake mix evenly over the first two layers.

STEP SIX: Slice very thin slices of butter and spread them over the entire top of the cake mix.

Cover as much of the cake mix as possible.

Using cold butter makes it much easier to slice and to maintain square pats for covering the top of the dump cake.

PRO TIP:

There may be a few dry cake mix spots on top. This is normal and is just where the butter did not saturate into the cake mix.

You can add extra butter over the dry area. Check the cake after about 30 minutes to see if the melted butter missed any areas.

The dump cake is made correctly and tastes delicious, even with dry spots on the top. Try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.

slices of butter spread over the top of the cake mix

STEP SEVEN: Bake cake in the preheated oven for 40 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. 

PRO TIP:

Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.

Blueberry Cheesecake Dump Cake baked for 40 minutes

STEP EIGHT: Allow the dump cake to rest for 15 minutes before serving it.

PRO TIP:

Allowing the dump cake to rest for a bit before serving it will give the blueberry filling time to cool just a bit so that it is not super runny when you scoop into it.

How To Serve

Take this tasty dump cake dessert to the next level with a big scoop of vanilla ice cream on the side and whipped cream on top.

A cold, refreshing glass of iced tea or a homemade hot chocolate is a great way to wash it down.

We have plenty of easy dump cake recipes to give you a variety of flavor options. Try our chocolate cherry dump cake and caramel apple dump cake, too.

Storage

Now that you’ve enjoyed the deliciousness of our blueberry cheesecake dump cake, let’s talk about how to store it for future enjoyment.

MAKE AHEAD: While this dessert is best when fresh, you can prepare it a day ahead by assembling all the layers in your baking dish.

Cover the dish tightly with plastic wrap and store it in the refrigerator.

When you’re ready to indulge, simply pop it in the oven according to the original baking instructions.

IN THE FRIDGE: Store this blueberry cheesecake dump cake in the refrigerator, covered with plastic wrap or in an airtight container, for five to seven days.

IN THE FREEZER: You can also freeze the delicious cake for up to one month. Make sure to label the container with the best-by date so that you don’t forget to use it up.

Thaw in the refrigerator or reheat to serve.

REHEATING: To reheat a refrigerated or frozen dump cake, preheat your oven to 350°F (175°C). If it’s refrigerated, you can reheat it directly in the original dish.

If it’s frozen, allow it to thaw in the refrigerator overnight before reheating. Bake for 20-30 minutes until heated through and the topping is crisp again.

If you’re in a hurry, you can use the microwave, but be aware that the topping may not be as crispy.

Simply microwave individual servings on high for 30-60 seconds, checking for the desired temperature.

close up shot of Blueberry Cheesecake Dump Cake with a piece taken out on a baking dish

Why We Love This Recipe

EFFORTLESS PREPARATION: This recipe is incredibly easy to make, perfect for busy days when you want a delicious dessert without spending hours in the kitchen. Just dump the ingredients, bake, and enjoy!

IRRESISTIBLE FLAVORS: The combination of sweet blueberry pie filling, creamy cheesecake, and buttery cake mix creates a delightful medley of flavors.

BLEND OF TEXTURES: With its layers of soft cake, velvety cheesecake, and juicy blueberries, each bite offers a delightful contrast in textures.

Not only does it look great, but every bite includes classic flavors like creamy cheesecake and tart blueberries that create an unforgettable sensory experience. We guarantee you won’t regret giving this blueberry cheesecake dump cake a try.

FREQUENTLY ASKED QUESTIONS

What is a dump cake?

A dump cake is one of the easiest desserts around in which the ingredients are simply dumped into the pan and baked. Usually, they use a box of cake mix and a handful of additional ingredients.

Can you make this blueberry dump cake recipe ahead of time?

This is a great recipe to make ahead. You can make this easy dessert cake up to two days ahead of time. Just store it in the fridge until you are ready to serve.

Can I substitute a yellow cake mix for the white in this simple dessert?

You can substitute a box of yellow cake mix for the white in this delicious dessert. 

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overhead shot of a piece of Blueberry Cheesecake Dump Cake on a plate

Blueberry Cheesecake Dump Cake

5 from 1 vote
Soft cream cheese combined with tart blueberries creates the perfect balance of flavors in this blueberry cheesecake dump cake.
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 12

Ingredients
  

  • 42 ounces blueberry pie filling
  • 8 ounces cream cheese, softened
  • ¼ cup sour cream
  • ½ cup powdered sugar
  • 1 teaspoon vanilla extract
  • 15.25 ounces white cake mix
  • 1 cup salted butter, cold

Instructions
 

  • Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
  • Spread the blueberry filling into the bottom of the pan.
  • In a medium bowl, use a hand mixer to combine the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.
  • Drop spoonfuls of the cream cheese mixture over top of the pie filling.
  • Sprinkle the cake mix evenly over the first two layers.
  • Slice very thin pats of butter and spread over the entire top of the cake mix. Cover as much of the cake mix as possible. Using cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
  • Bake cake for 40 minutes or until the topping is browned and the blueberry filling is bubbling around the edges.
  • Allow the dump cake to rest for 15 minutes before serving it.

Notes

  • When buying the cake mix at the grocery store, 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 baking pan for this easy recipe so that the texture and consistency are right. I’ve used an 11×7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
  • There may be a few dry cake mix spots on top. This is normal and is just where the butter did not saturate into the cake mix. You can add extra butter over the dry area. Check the cake after about 30 minutes to see if the melted butter missed any areas. The dump cake is made correctly and tastes delicious, even with dry spots on the top. Try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.
  • Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
  • Allowing the dump cake to rest for a bit before serving it will give the blueberry filling time to cool just a bit so that it is not super runny when you scoop into it.

Nutrition

Calories: 565kcal | Carbohydrates: 77g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 492mg | Potassium: 269mg | Fiber: 3g | Sugar: 57g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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  1. Linette Futch says

    5 stars
    The store I went to didn’t have blueberry filling in can. I had some whole cranberry sauce and used it instead. My 2 daughters loved it , so did I. Added whipped cream on top. Really a good receipt.

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