3 Ingredient Blueberry Dump Cake
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This 3 Ingredient Blueberry Dump Cake is the perfect quick and easy bake that you can toss together for a decadent sweet dessert.
Similar to my 2 Ingredient Blueberry cake, this delicious vanilla cake layered with sweet blueberry filling is topped off with a delicious decadent buttery crust. Taking only 5 minutes to make, this is hands down a perfect dessert for any weeknight.
Why We Love this 3 Ingredient Blueberry Dump Cake
This recipe is great for when you want a blueberry treat without a lot of extra work. Dump cakes were popularized in the late 1960s as homemakers were looking for ways to make life easier while not sacrificing the things they enjoy.
Dessert cakes like this dump cake are a simple version of a cobbler and super easy to toss together even when you are trying to get things done in a hurry or produce multiple dishes at once for that large holiday meal.
Groceries Needed
- Blueberry pie filling
- Boxed yellow cake mix
- Butter, softened
How to Make This Blueberry Cake
Preheat your oven to 350 degrees while you grease your pie pan or line it in parchment paper to make removing your cake easier.
Pour the blueberry pie filling into the bottom of a 9×13” cake pan. Spread to make an even layer.
Sprinkle the dry cake mix evenly over the pie filling.
Cut the butter into 12 equal pieces.
Arrange the butter on top of the dry cake mix.
Bake. The cake is done once all of the cake mix has turned golden brown.
Suggestions for Putting a Twist on It
For a better butter flavor overall, instead of putting the butter squares on top, put the cake mix in a bowl, and cut in the cold butter like making pastry.
Continue cutting in the butter until it comes to a pea-size mixture. That way it will help ensure a good even mix of butter and cake mix. This takes a bit more work but will give you more of a classic cobbler texture. You can even use your stand mixer to cut in the butter if you want to make this easier.
Swap the cake mix out for a high-protein muffin mix for a blueberry muffin cake that is perfect for serving for breakfast. This can be a lot of fun. You could even use a lined muffin tin to make smaller on-the-go portions for this.
What Can I Serve this With?
Serve warm, and top with cool whip or ice cream if desired. Blueberry cobbler or dump cake goes really well with a classic vanilla bean ice cream with real flecks of vanilla bean.
This makes a great addition to a nice cup of coffee or tea. You can even find both teas and coffees that have been infused with blueberry flavor to really highlight this favorite berry.
Whipping up this fruity dumpcake to put on a potluck table is an easy dessert idea, similar to these 2 Ingredient Cinnamon Roll Apple Pie Cups recipe or these delicious 2 Ingredient Lemon Bars.
Storing Leftover Blueberry Dump Cake
Cover and refrigerate any leftovers for 3 to 4 days. This cake can freeze in an air-tight container for longer storage.
Keep in mind that you want to cover tightly to keep the air from drying out the gooey blueberry pie filling. **Do not freeze any cake with whipped cream on it.
To thaw, simply leave it out at room temperature with the lid fitting loosely on top.
I hope you give this delicious Blueberry Cake a try just to see how easy it is to make. With all the cake mix flavors out there, and the fruit filling variations, the options are endless to make more and more of these fun desserts!
3 Ingredient Blueberry Dump Cake
Easy as pie, this 3 Ingredient Blueberry Dump Cake is a delicious, simple to make fruit dessert. Assembled in 5 quick minutes, it's perfect for last minute cooking!
Ingredients
- 2 - 21 oz cans blueberry pie filling
- 15.25 oz box yellow cake mix
- 1 stick (½ cup) butter, softened
Instructions
1. Preheat your oven to 350 degrees Farenheigt
2. Pour the blueberry pie filling into the bottom of a greased or non stick sprayed 9x13" cake pan. With a spatula, even out the pie filling to cover the bottom evenly.
3. Evenly sprinkle the dry cake mix evenly over the pie filling.
4. Cut or slice the butter into 12 equal pieces. *see notes below
5. Arrange the butter on top of the dry cake mix.
6. Bake for 60 minutes. **See notes below.
7. The cake is done when the cake topping is golden brown.
8. Remove from the oven and let cool before serving.
Notes
1. An alternative way to do this is to mix the dry cake mix with the butter. I often prefer to do it this way because sometimes when simply placed on top the butter can possibly leave some dry spaces and not combine with the cake mixture.
Either cut in the butter to the cake mix, similar to cutting butter into flour (2 knives or a pastry tool), or, melt the butter and mix it into a separate bowl with the cake mixture until it resembles something like sand texture.
Then, just distribute the cake mixture evenly over the top of the pie filling.
2. Oven temperatures can vary (even though they say they're at the correct temperature). Also, your elevation can also make a difference in baking time, so while I stated to cook the cake for 60 minutes, this is a sort of guideline. Keep an eye on it, you may need a bit longer depending on your oven. When the topping is baked and golden brown, it's ready!
Nutrition Information
Yield
16Serving Size
1 cupAmount Per Serving Calories 283Total Fat 10gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 6gCholesterol 0mgSodium 334mgCarbohydrates 47gFiber 0gSugar 12gProtein 3g
All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands used, measuring methods and portion sizes per household.