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Blueberry Dump Cake

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a piece of Blueberry Dump Cake served with vanilla ice cream on a plate
Simple, tasty, and satisfying, this blueberry dump cake is a crowd-pleaser that combines canned blueberry pie filling with shredded coconut, melted butter, and yellow cake mix.
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Table of Contents
  1. Blueberry Dump Cake Ingredients
  2. Substitutions And Additions
  3. How To Make This Blueberry Dump Cake Recipe
  4. How To Serve
  5. Storing This Blueberry Pie Filling Dump Cake
  6. Why We Love This Recipe
  7. Frequently Asked Questions
  8. More Recipes You’ll Love
  9. JUMP TO RECIPE

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. 

a piece of Blueberry Dump Cake served with vanilla ice cream on a plate

Blueberry Dump Cake Ingredients

Blueberry Dump Cake raw ingredients that are labeled
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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.

You’ll need:

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

coconut sprinkled on top of the pie filling in the baking dish

STEP FOUR: Dump the dry cake mix evenly over the coconut. 

yellow cake mix sprinkled on top of the coconut in the baking dish

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.

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. 

Blueberry Dump Cake after being baked in a baking dish

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.

Create a dessert medley by serving blueberry dump cake alongside other sweet treats like brownies, chocolate chip cookies, or fruit salad.

Enjoy a slice of blueberry dump cake with your morning or afternoon coffee or vanilla latte.

Want some more baking inspiration? Our blueberry hand pies or blueberry cobbler are classic blueberry desserts from grandma’s recipe box.

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.

REHEATING:

  • 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.
close up shot of a baking dish of Blueberry Dump Cake with a piece missing

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

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 in 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 a dump cake ahead of time?

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.

Can I substitute 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 piece of Blueberry Dump Cake served with vanilla ice cream on a plate

Blueberry Dump Cake

5 from 9 votes
Simple, tasty, and satisfying, this blueberry dump cake is a crowd-pleaser that 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
  

  • 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

Instructions
 

  • 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.

Notes

  • 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. 

Nutrition

Calories: 635kcal | Carbohydrates: 112g | Protein: 3g | Fat: 20g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 555mg | Potassium: 211mg | Fiber: 5g | Sugar: 81g | Vitamin A: 565IU | Vitamin C: 1mg | Calcium: 160mg | Iron: 2mg
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Proudly Prepared by the Spaceships Kitchen

This recipe was developed, tested, cooked and photographed by the Spaceships Kitchen. From our dinner table to yours, we hope you think it's out of this world!

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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 πŸ™‚

      • 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 πŸ˜€ 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.

    • Mary says

      You can, but you may need to add sugar or other sweetener and if you don’t think they will produce enough juice to moisten the cake mix you may need to add apple juice or blueberry juice. I think you may be able to get small containers in the baby food department.

  5. Mary says

    5 stars
    I have been making Dump Cakes for about 40 years. It is something I would use to teach Girl Scouts how to bake in a cardboard box oven. You Just about can’t mess it up. Since there is no dairy and no eggs even if it isn’t cooked as long as it could be; it is still good. I have a question though; I melt the butter, as you instructed, but several people have told me it is better with patties. My question is; do you think it makes any real difference?

    Thanks for keeping this old favorite going.

    • Layne Kangas says

      Hi, Mary – I’ve done it both ways and I don’t know if it’s that big of a difference that I’ve noticed! So glad you’ve enjoyed it for so many years!

  6. Jan says

    Hi! Would there be a difference if the cake mix was mixed with the butter first to make a crumble instead of pouring the butter on the cake mix? Thanks!

  7. Lisa Burgin says

    5 stars
    I’ve been making dump cakes for years now. With the blueberry dump cake try it with a can of crushed pineapple a can of blueberry pie filling also instead of coconut use chopped pecans on top! Completely yummy!

  8. Sylvia Schronk says

    5 stars
    Good morning πŸ‘‹,
    Which is better a 13Γ—9 baking dish or 13Γ—8 cake metal pan? Both are mentioned.
    Thanks!

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