December 28, 2023
Review RecipeBlueberry Dump Cake
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
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.
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.
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.
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.
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.
MORE DUMP CAKE RECIPES
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.
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.
More Recipes You’ll Love
- Peach Cobbler
- Strawberry Cream Cheese Pie
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- Pineapple Dream Dessert
- Apple Crisp
- Oreo Pie
- Lemon Lush
- Peach Bread Pudding
- Strawberry Angel Food Cake
- Apple Dump Cake
- Cherry Dump Cake
- Chocolate Cherry Dump Cake
- Blackberry Cobbler
- Caramel Apple Dump Cake
- Lemon Dump Cake
- Blueberry Pie
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- Blueberry Cheesecake
- Blueberry Cheesecake Dump Cake
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- Blueberry Cheesecake Bars
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Blueberry Dump Cake
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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Comments
Toni Thomason says
I am in love with this blueberry dump cake recipe!!!
linda says
This is so easy and amazing! Thanks for sharing at “Love Your Creativity.” I am featuring your Blueberry Dump cake today.
SARA says
COULD YOU USE FRESH BLUEBERRIES?
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 ๐
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 ๐ thanks!
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….
Layne Kangas says
Hi, Joanna – there is a printable recipe card at the bottom of each of our posts that you can print onto a single page to use. Enjoy! ๐
Rose says
Do you have to use the coconut or will it turn out funky without it?
Layne Kangas says
I would recommend using it!
Winter says
You mix the cake mix as the box instructions? Or do you spinkle it over dry?!
Layne Kangas says
You just sprinkle the dry mix over, you do not prepare it! ๐
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?
Layne Kangas says
Yes, it could ๐ Enjoy and happy Thanksgiving!
Kathy says
Can use use frozen blueberries?
Layne Kangas says
Yes, but you may need to adjust the liquid/sugar since they don’t have the filling that the canned blueberries do. Enjoy ๐
Carol Skinner says
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.
Marie Christensen says
How do you make this & not have dry patches of cake mix?
Layne Kangas says
As it bakes, it will all bubble together and turn out perfectly!
Deborah says
Can I substitute white cake mix?
Layne Kangas says
Sure! Enjoy ๐