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Blueberry Dump Cake

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A plate of food, with Blueberry and Cake
Simple, tasty, and satisfying, this blueberry dump cake is a crowd pleaser! It combines canned blueberry pie filling with shredded coconut, melted butter and yellow cake mix.
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Blueberry dump cake is near perfection. It combines canned blueberry pie filling with shredded coconut, melted butter and yellow cake mix. This easy recipe comes together in just moments and bakes to create a golden crust with an amazing crunch, filled with layers of warm, bubbly blueberries. 

Want some more baking inspiration? Our blueberry hand pies or blueberry cobbler are classic blueberry desserts from grandma’s recipe box. Looking for more delicious dump cake recipes? Check out our peach dump cake, cherry dump cake, or blackberry cobbler for the way to anyone’s heart!

A plate of food with a slice of pizza, with Cake and Blueberry

BLUBERRY DUMP CAKE INGREDIENTS

A close up of food, with Cake and Blueberry

You will need:

  • 2 (21-ounce) cans blueberry pie filling
  • ¼ cup shredded coconut
  • 1 box of yellow cake mix
  • ¾ cup melted butter 

PRO TIP: 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 it.

COCONUT: Not a fan of cocount? 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 even more lemony flavor.

HOW TO MAKE THIS BLUEBERRY DUMP CAKE RECIPE

PRO TIP: 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 baking sit with cooking spray. You don’t want anything to stick when it’s time to serve.

STEP TWO: Pour blueberry filling directly into the prepared baking dish and spread evenly.

A tray of food, with Cake and Blueberry

STEP THREE: Sprinkle shredded coconut on top of pie filling, then dump the dry cake mix evenly over the pie filling. 

STEP FOUR: Pour melted butter evenly over the top of the entire cake mix. Do not stir! 

STEP FIVE: Bake at 350°F 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.

Pro Tip: 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

This perfect dessert is best served warm with a big scoop of vanilla ice cream and a spoonful of whipped cream or Cool Whip on top.

Serve it with our iced tea, raspberry iced tea, sweet peach iced tea, or our southern strawberry sweet tea on the side to wash it down.

STORAGE

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 in the fridge for up to 4 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.

A plate of food on a table, with Cake and Blueberry

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. 

FAQ

Could you use fresh blueberries in this delicious cake recipe?

Yes, but it could change the consistency because the liquid would be different in fresh berries than the canned filling. You might need to add a little water or extra butter to compensate.

What is a dump cake?

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.

Can you make dump cake ahead of time?

This is a great recipe to make ahead. You can make lemon dump cake up to 2 days ahead of time. Just store it in the fridge until you are ready to serve.

Can I switch a white cake mix for the yellow cake mix?

You can easily substitute white boxed cake mix for the yellow cake mix.

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A plate of food, with Blueberry and Cake

Blueberry Dump Cake

5 from 3 votes
Simple, tasty, and satisfying, this blueberry dump cake is a crowd pleaser! It combines canned blueberry pie filling with shredded coconut, melted butter and yellow cake mix.
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 8

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 9×13 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.

Notes

Add a scoop of vanilla ice cream or cool whip to the top for an even more tasty treat!

Nutrition

Calories: 552kcal | Carbohydrates: 91g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Cholesterol: 46mg | Sodium: 640mg | Potassium: 139mg | Fiber: 3g | Sugar: 60g | Vitamin A: 550IU | Vitamin C: 1mg | Calcium: 163mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

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  1. linda says

    5 stars
    This is so easy and amazing! Thanks for sharing at “Love Your Creativity.” I am featuring your Blueberry Dump cake today.

    • Layne Kangas says

      Yes, but it could change the consistency because the liquid would be different in fresh berries than the canned filling. You might need to add a little water or extra butter to compensate. Enjoy 🙂

      • Brittany c says

        How many calories are in this for one can of blueberry filling and no coconut? Is it 552 cals for one cup? Sorry on a weight loss kick so I gotta track everything! Other then that this is sooo good 😀 thanks!

  2. Joanne Grosskopf says

    Could you please lay out the recipe and directions so we could print it out on a file card or at least on 1 page/ This sounds so good but I don’;t want to print out so many pages….

  3. Angie Hart says

    I’m going to make this for my little guy tomorrow; he’s six yrs. old. He’s begging me to make something with blueberries for Thanksgiving dinner. However, he does not like coconut. I know you suggest using it, but could it be skipped?

  4. Carol Skinner says

    5 stars
    Made this dump cake today! Absolutely delish. Loved it. It was still slightly warm when we had some. The only thing that could have improved it would have been a big scoop of vanilla ice cream(Blue Bell). Thanks.

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