Blueberry dump cake is the perfect dessert recipe for summer. It combines canned blueberry pie filling with shredded coconut, melted butter and yellow cake mix. It comes together in just moments and bakes to create a golden crust with an amazing crunch, filled with layers of warm, bubbly fruit.
Want some more baking inspiration? Our blueberry hand pies or blueberry cobbler are classic recipes from grandma. Peach dump cake, cherry dump cake, or blackberry cobbler are the way to anyone’s heart!
Blueberry Dump Cake:
This easy, from scratch, recipe is a fresh twist on an old fashioned Southern classic dessert.
Quick and tasty, you’ll love how effortless it is to bake and everyone will rave over the perfect flavor!
Blueberry dump cake is great served hot or cold but I love it best when served hot from the oven, with a big, cold scoop of vanilla ice cream melting on top.
Why Is It Called a Dump Cake?
Dump cakes are so called because the ingredients are dumped into the pan and don’t require mixing before. They are one of the easiest desserts you can bake.
You’ll be amazed at the delicious taste and texture of this cake — and how simple it is to create!
Dump cakes are an ideal option for potlucks, events like baby showers or when you have unexpected guests stop by. You’ll likely have the ingredients on hand and it comes together very quickly. Plus, the aroma when baking is heavenly.
So… wondering if you can put blueberries in cake mix? The answer is yes — and I’m about to show you how.
Blueberry Dump Cake Ingredients YOU WILL NEED:
- 2 21-ounce cans blueberry pie filling
- 1/4 cup shredded coconut
- 1 box yellow cake mix
- 3/4 cup melted butter
I love this dessert baked exactly as is. You could also add a dash of brown sugar, cinnamon, or nutmeg as well to enhance the flavors.
How to Make a Blueberry Dump Cake
Preheat your oven to 350 degrees. Spray a 9×13 baking sit with cooking spray. You don’t want anything to stick when it’s time to serve.
Pour blueberry pie filling directly into the baking dish and spread evenly.
Sprinkle shredded coconut on top of pie filling, then dump the cake mix evenly over the pie filling.
Pour melted butter evenly over the top of the cake mix. Do not stir!
How to Bake
Bake at 350 degrees for 50 minutes or until the top is golden brown.
Serve warm — you can sprinkle more shredded coconut on top as well as vanilla ice cream. Of course, my boys also love whipped cream or Cool Whip on everything as well.
Can Dump Cake be Frozen?
I love this blueberry dump cake served hot, but it’s also yummy from the fridge. 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.
More Dessert RECIPES YOU’LL LOVE:
- Peach Cobbler
- Strawberry Cream Cheese Pie
- Lemon Sugar Cookies
- Pineapple Dream Dessert
- Strawberry Angel Food Cake
- Lemon Poke Cake
- Pineapple Upside Down Cake
- Crockpot Chocolate Caramel Cake
- Crockpot Apple Cobbler
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 to guests.
Blueberry Dump Cake
Ingredients
- 2 21- ounce cans blueberry pie filling
- 1/4 cup shredded coconut
- 1 box yellow cake mix
- 3/4 cup melted butter
Instructions
- Preheat oven to 350 degrees. Spray 9x13 baking sit with cooking spray.
- Pour blueberry pie filling into a baking dish and spread evenly.
- Sprinkle shredded coconut on top of pie filling.
- Dump cake mix evenly over the pie filling.
- Pour melted butter evenly over the top of the cake mix. Do not stir.
- Bake at 350 for 50 minutes or until the top is golden brown
- Serve warm.
Toni Thomason says
June 24, 2019 at 10:31 amI am in love with this blueberry dump cake recipe!!!