Also known as a blueberry cobbler with cake mix, this fruit dessert is easy to make, delicious, and always a crowd-pleaser. It has a buttery cake topping and a juicy filling that can be made with canned pie filling or from scratch when blueberries are in season. A perfect choice for potlucks, barbecues, family gatherings, or busy weeknights when you need a no-fuss dessert.

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As a baker that makes everything from scratch, I shy away from cans and boxes.
But this cake, or dessert really, is worth letting go of my purism.
Especially the topping, because I still make the dump cake filling from scratch most of the time since it's so easy, and I find the flavor is way better.
This recipe pairs blueberries and lemon, which never fails to amaze me.
However, I have to credit the chocolate cherry dump cake that also features one of my favorite flavor combinations ever.
Why this recipe works
- Quick & easy to make: dump cakes are known for being simple recipes that can be on the table in under an hour. You "dump" the ingredients into a baking dish and bake. This makes them a great option for busy people or those who are new to baking.
- Crowd-pleasing flavors: blueberries and lemon are available year-round and loved by everyone. Combining berries, cake mix, and butter creates a rich, fruity flavor that is hard to resist.
- Make-ahead: you can make it up to 2 days before and have it in the refrigerator.
- Cheaper: homemade dump cakes can be more affordable than buying a pre-made dessert at the store. You can often find seasonal blueberries on sale.
Ingredient list
You can the easy way (canned pie filling) or the from-scratch way (making the filling).
Making it homemade is super easy and tastes better, and is the one I show you. But both ways are explained in the recipe card at the end of this post.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I like yellow cake mix, but white cake works well too. And for this recipe, you can use lemon cake mix.
Lemon zest. It's optional, and you can add a teaspoon to the cake mix to up the overall lemon flavor of the dessert. - Unsalted butter: it's used melted for the topping.
- Store-bought blueberry pie filling.
OR
Homemade blueberry pie filling:
Blueberries. Fresh fruit is always my first choice, but this filling can be made with frozen pitted cherries, an excellent alternative for the winter months.
Sugar. I indistinctly use white or brown sugar, depending on what I have. The latter adds a nice caramel undertone to this easy blueberry dessert.
Cornstarch. It's used to thicken the filling and create that wonderful syrupy juice.
Lemon juice. Adding citrus enhances the flavors and adds some acidity needed to balance out the sugar and butter.
Why is it called Dump Cake?
The term dump cake comes from the method of preparing the dessert where the ingredients (canned pie filling, cake mix, and butter) are "dumped" into a baking dish and layered, without any mixing or stirring required.
This makes it a very easy and quick dessert to prepare and an ideal choice for busy home cooks or those not comfortable with complex baking techniques.
The name "dump cake" is, therefore, a nod to the simplicity of the recipe and the ease with which it can be made.
It's more a dessert than a cake in the traditional sense, but we call it a cake because it uses a boxed cake mix.
What does a dump cake taste like?
The flavor will depend on the specific type of fruit (or filling) and cake mix used. A dump cake typically has a sweet and fruity taste, with a texture that's similar to a cobbler or crisp. There are dump cakes with lemon or chocolate fillings and no fruit.
Can I use a gluten-free cake mix in a dump cake?
Yes, you can use a gluten-free cake mix in a dump cake. You may also want to check the labels of any other ingredients you use in the recipe to make sure they are gluten-free.
Can I make a dump cake in advance?
Yes, you can make dump cakes ahead. Simply prepare the dessert as directed and refrigerate, covered, until ready to serve. You may want to warm the cake in the oven or microwave before serving to bring it back to room temperature.
How to make a blueberry dump cake
As the name implies, this is a dump-and-bake recipe.
I did change the way I make the topping using melted butter because the result is crunchier, and there is no chance of it being floury because it didn't mix well with the butter.
For the topping: the yellow cake is combined with the melted butter in a medium bowl and mixed with a spoon until crumbly.
For the filling: all the ingredients can be stirred together in the pan you're using or in a separate mixing bowl. The topping is then sprinkled on top.
Vintage Kitchen tip: dump cake topping can brown before the interior is fully baked. So check by lifting the crumbly top layer (I use a fork) here and there and making sure it's dry and baked.
Watch our step-by-step videos
Family style desserts
Dump cakes are baked in ceramic or glass dishes and then taken to the table. They are not removed from the pan. Similar to fruit cobblers.
What type of dish to use
Choose a nice baking dish you like to showcase on the table.
For me, ceramic ones are the best (I use my favorite Emile Henry small ceramic rectangular dish or the medium Emile Henry ceramic dish whenever possible).
There are several rectangular ceramic dishes, porcelain bakeware sets, glass baking dishes, or round ceramic baking dish that work.
Also, a cast-iron skillet fits this type of dessert if you like the Southern way.
Kitchen notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the original way, like in the Cherry Chocolate Dump Cake. If using vanilla cake, you can add some lemon zest (a teaspoon or so) to the cake mix before adding the melted butter for extra flavor.
- Filling: I like making them from scratch, but canned pie filling works like a charm if you usually use it. Just open a can! Doesn't get much simpler than that. I do recommend adding some extra fresh blueberries (or whatever fruit you're using). It adds a lot of freshness and sometimes flavor.
- Ratio: I found that a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal proportions of filling, topping, and sweetness.
- Storing: treat it like a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
- Variation: use orange zest and juice instead of lemon zest and water.
Related recipes you might like:
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Blueberry Cobbler with Cake Mix
This dump cake is a fruit dessert that is easy to make, delicious, and always a crowd-pleaser. It has a buttery cake topping and a juicy filling that can be made with canned pie filling or from scratch when blueberries are in season. A perfect choice for potlucks, barbecues, family gatherings, or busy weeknights when you need a no-fuss dessert.
- Total Time: 55 minutes
- Yield: 6-8 servings
Ingredients
For the filling:
- One 21-0z can of blueberry pie filling OR
Make it from scratch:
- 1.5 pounds (about 5 cups) of fresh or frozen blueberries
- 2-4 tablespoons (25-50g) of brown sugar, depending on how sweet you want it
- 1 tablespoon cornstarch
- 2 tablespoon lemon juice
- ¼ cup water
- ½ teaspoon of lemon zest, optional (about ½ medium lemon)
For the topping:
- ½ cup unsalted butter, melted
- 2 cups yellow cake mix (lemon cake also works)
Instructions
- Preheat oven to 350°F/180°C.
- Have ready a 9-inch round oven dish (ceramic or glass). Or use an 8x11 rectangular baking dish.
- If using store-bought blueberry pie filling, you only have to open the can and dump it in the dish, spreading it to cover the bottom.
Filling from scratch:
- Mix blueberries with sugar, lemon juice, and lemon zest (if using) in the baking dish or use a separate bowl.
- Stir the cornstarch with the water in a small bowl or cup until completely dissolved.
- Drizzle into the blueberry mixture and stir to integrate.
For the topping:
- Mix the cake mix with the melted butter until you have a crumbly mixture. It might be floury in parts and that is fine.
- Top the blueberries with this crumble, smoothing it out slightly. It will not cover it completely and that is fine. Don't stir it and mix it with the berries.
- Bake for 40-45 minutes, until golden and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting here and there and making sure the topping is fully baked. If necessary, bake it longer.
- Serve warm plain, with a scoop of ice cream or whipped cream.
Notes
- Organization: read the recipe first and ensure you have ingredients at the correct temperature, equipment, and enough workspace. This will make the process so much easier.
- Baking time: keep in mind that all ovens and pans are different, even if they look similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. You can use a thermometer(like the OXO oven thermometer) to check that your oven is at the right temperature. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
- Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the original way, like in the Cherry Chocolate Dump Cake. If using vanilla cake, you can add some lemon zest (a teaspoon or so) to the cake mix before adding the melted butter for extra flavor.
- Filling: I like making them from scratch, but canned pie filling works like a charm if you usually use it. Just open a can! Doesn't get much simpler than that. I do recommend adding some extra fresh blueberries (or whatever fruit you're using). It adds a lot of freshness and sometimes flavor.
- Ratio: I found that a lower ratio of topping to filling is ideal because the former crisps up and tastes fantastic without being over-buttery. But, as with most desserts, find your own ideal proportions of filling, topping, and sweetness.
- Storing: treat it like a crumble or crisp, keeping leftovers in the refrigerator. You can also freeze it for a month or more. Let it thaw at room temperature and warm it in the oven before eating.
- Variation: use orange zest and juice instead of lemon zest and water. Add other berries or peaches to the filling as we did with the peach blueberry cobbler.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Keywords: blueberry dump cake
Aileen Kaylin says
I wish you'd give the option for showing us how to make the yellow or lemon cake at home instead of getting store bought cake mix..I'd love to use this recipe but prefer to make it all myself..
Thx for your consideration
Paula Montenegro says
I'll keep that in mind Aileen, and will add it as an option at some point. Have a great week.
angiesrecipes says
This fruity crisp would make a fantastic breakfast or a snack after school.