December 28, 2023Review Recipe
Table of Contents
Blueberry dump cake combines sweet blueberry pie filling with shredded coconut, melted butter, and yellow cake mix. This easy recipe comes together in just moments to create a golden crust with an amazing crunch that’s filled with layers of warm, bubbly blueberries.
Blueberry Dump Cake Ingredients
This blueberry dump cake is a heavenly dessert that combines juicy blueberry pie filling with a tropical twist.
The cake forms a golden, buttery topping that contrasts perfectly with the fruity filling.
- 2 (21-ounce) cans of blueberry pie filling
- ¼ cup of shredded coconut
- 1 box of yellow cake mix
- ¾ cup of melted butter
When buying the cake mix, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
Substitutions And Additions
FILLING: The blueberry pie filling can easily be substituted for any other type of pie filling as a way to change it up the next time you make this recipe.
COCONUT: Not a fan of coconut? Simply leave it out!
SPICES: You could also add a dash of brown sugar, cinnamon, or nutmeg as well to enhance the flavors.
LEMON: Lemon is always a lovely complement to blueberry. Add a bit of lemon juice or lemon zest to your easy blueberry dump cake recipe.
You could even substitute the yellow cake mix for lemon cake mix for an even more lemony flavor.
How To Make This Blueberry Dump Cake Recipe
Making this recipe is as simple as adding the pie filling and coconut to the pan ahead of the cake mix. Pop it in the oven to bake, and you’ll be rewarded with a tasty dessert.
OUR RECIPE DEVELOPER SAYS
You’ll want to use a 9×13-inch cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
STEP ONE: Preheat your oven to 350°F. Spray a 9×13-inch baking dish with cooking spray. You don’t want anything to stick when it’s time to serve.
STEP TWO: Pour the blueberry filling directly into the prepared baking dish and spread it evenly.
STEP THREE: Sprinkle the shredded coconut on top of the pie filling.
STEP FOUR: Dump the dry cake mix evenly over the coconut.
STEP FIVE: Pour melted butter evenly over the top of the entire cake mix. Do not stir!
STEP SIX: Bake for 50 minutes or until the top is golden brown. Serve warm. You can sprinkle more shredded coconut on top as well as a scoop of vanilla ice cream.
Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.
How To Serve
Enjoy a slice of blueberry dump cake with your morning or afternoon coffee or vanilla latte.
Storing This Blueberry Pie Filling Dump Cake
Let’s chat about the best ways to store any leftovers and keep them tasting just as amazing as the first bite.
MAKE AHEAD: While you can’t prepare the entire blueberry dump cake ahead of time, you can certainly streamline the process. Consider preparing the dry cake mix and measuring the melted butter in advance.
Store these separately in airtight containers or resealable bags. When you’re ready to make the dessert, simply combine these prepped ingredients with the canned blueberry pie filling and shredded coconut, then bake as usual.
IN THE FRIDGE: I love this blueberry dump cake served hot, but it’s also yummy from the fridge.
Cover this tasty dessert with plastic wrap and store it in the fridge for up to four days. Reheating can be done in the microwave if you would like.
IN THE FREEZER: If you have leftover dump cake, you can store it in the freezer in an airtight container for up to three months. I would suggest thawing in the refrigerator before serving.
- OVEN: For the best results, reheat it in the oven. Preheat your oven to 350°F (175°C), place the frozen cake in an oven-safe dish, and cover with aluminum foil. Heat for about 20-30 minutes or until it’s heated through.
- MICROWAVE: If you’re in a hurry, you can microwave individual portions. Place a slice in a microwave-safe dish and heat it on a medium setting for one to two minutes, checking periodically to prevent overheating.
Why We Love This Recipe
There are plenty of reasons we love this easy recipe, including:
BURST OF FRUITY FLAVOR: The two cans of blueberry pie filling provide a delightful burst of fruity goodness in every bite. The luscious blueberry filling is sweet, slightly tart, and oh-so-satisfying.
DELIGHTFUL TEXTURE: With its golden, buttery cake topping and tender blueberry filling, this dessert offers a delightful contrast in textures. The cake becomes slightly crispy on top while soaking up the delicious blueberry juices underneath.
CUSTOMIZABLE: While the recipe is fantastic as is, you can easily customize it to your liking. Experiment with different fruit pie fillings, such as cherry or apple.
I’m sure your family will love this homemade blueberry dump cake as much as we do. This simple, crowd-pleasing recipe will become one of your favorite sweet treats for a family gathering.
Frequently Asked Questions
Yes, but it could change the consistency because the liquid would be different in fresh berries than in the canned filling. You might need to add a little water or extra butter to compensate.
A dump cake is an easy and super moist cake 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 simple ingredients.
This is a great recipe to make ahead. You can make blueberry dump cake up to two days ahead of time. Just store it in the fridge until you are ready to serve.
You can easily substitute white boxed cake mix for the yellow cake mix.
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Blueberry Dump Cake
- 42 ounces blueberry pie filling (2 x 21-ounce cans)
- ¼ cup shredded coconut
- 15.25 ounce box yellow cake mix
- ¾ cup melted butter
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with cooking spray.
- Pour the blueberry pie filling into the baking dish and spread evenly.
- Sprinkle shredded coconut on top of pie filling.
- Dump the cake mix evenly over the coconut.
- Pour the melted butter evenly over the top of the cake mix. Do not stir.
- Bake for 50 minutes or until the top is golden brown
- Serve warm.
- When buying the cake mix, 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 cake pan so that the texture and consistency are right. I’ve used an 11x 7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
- Because dump cakes are so gooey and moist, it can be hard to determine if they’re done. It’s normal to see some wet spots and some spots that are more crisp and done.