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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!
BLUBERRY DUMP CAKE INGREDIENTS
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.
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
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.
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.
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.
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 lemon dump cake up to 2 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.
MORE DESSERT RECIPES YOU’LL LOVE
- Peach Cobbler
- Strawberry Cream Cheese Pie
- Lemon Sugar Cookies
- Pineapple Dream Dessert
- Crockpot Apple Cobbler
- Oreo Pie
- Lemon Lush
More Cake Recipes:
- Jello Poke Cake
- Strawberry Angel Food Cake
- Lemon Poke Cake
- Pineapple Upside Down Cake
- Crockpot Chocolate Caramel Cake
Blueberry Dump Cake
- 2 21- ounce cans blueberry pie filling
- 1/4 cup shredded coconut
- 1 box yellow cake mix
- 3/4 cup melted butter
- 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.