Blueberry Cheesecake Dump Cake

Soft cream cheese combined with tart blueberries creates the perfect balance of flavors in this blueberry cheesecake dump cake.

Jump to Recipe

Deliciously sweet 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.

Blueberry Cheesecake Dump Cake Ingredients

Don't want to lose this recipe? Get it emailed to you directly! Enter your email below. Plus you'll get a free e-cookbook and amazing recipes sent to you daily.

Email *

Save This Recipe

Blueberry cheesecake dump cake is a decadent and indulgent dessert that will leave you speechless.

The combination of sweet, juicy blueberries and creamy 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.

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.

STEP FOUR: Drop spoonfuls of the cream cheese mixture over top of 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 is much easier to slice and to maintain square pats for covering the top of the dump cake.

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. 

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

MORE DUMP CAKE RECIPES

Dump Cakes

Lemon Dump Cake

Dump Cakes

Cherry Dump Cake

Storage

IN THE FRIDGE: Store this blueberry cheesecake dump cake in the refrigerator, covered with plastic wrap or in an airtight container, for 5 to 7 days.

IN THE FREEZER: You can also freeze the delicious cake for up to 1 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.

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.

More Recipes You’ll Love

• Blackberry Cobbler
• Caramel Apple Dump Cake
• Lemon Dump Cake
• Blueberry Pie
• Campfire Chocolate Cake
• Chocolate Dump Cake
• Blueberry Fluff
• No Bake Cherry Cheesecake
• Crack Cake
• Crazy Cake
• Hawaiian Wedding Cake
• Neapolitan Cake
• Blueberry Dump Cake
• Strawberry Shortcake Icebox Cake
• Pineapple Upside Down Dump Cake
• No Bake Blueberry Pie
• Strawberry Dump Cake
• Blueberry Butter
• Dog Birthday Cake
• Chocolate Brownie Cake
• Blueberry Hand Pies
• Blueberry Cheesecake Cookies
• Oatmeal Cake
• Blueberry Cobbler Recipe
• Applesauce Cake
• Million Dollar Cake
• Blueberry Lemon Blondies
• Blueberry Cheesecake
• Cheesecake in a Jar
• Berry Upside Down Cake
• Pumpkin Dump Cake

Get Recipes on Pinterest

Follow Us

Blueberry Cheesecake Dump Cake

No ratings yet

Soft cream cheese combined with tart blueberries creates the perfect balance of flavors in this blueberry cheesecake dump cake.

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Print RecipePin RecipeReview Recipe

Cook ModePrevent your screen from going dark

Ingredients

  

1x2x3x

• 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

Have You Tried This Recipe?Follow me on Pinterest @spaceshipslb

Get Recipes on Facebook

Follow Us