Easy Blueberry Dump Cake Recipe

The Easiest Cake You’ll Ever Make

Let’s talk about dump cakes. You just “dump” the ingredients in a pan. No fancy mixing bowls needed. My grandkids call it the “no-fuss cake.” I still laugh at that.

This matters because baking should be joyful, not stressful. Anyone can make this. It’s perfect for busy days. What’s your favorite easy dessert to make? Tell me in the comments.

A Little Story About Blueberries

I picked wild blueberries as a girl. My hands would turn purple. The smell was sweet and earthy. I’d always eat more than I put in my pail.

That’s why I add fresh berries to the pie filling. It reminds me of those summer days. *Fun fact: Blueberries get their color from natural antioxidants.* Isn’t nature clever?

The Magic of Almond Extract

Now, about that almond extract. Just a half teaspoon. It makes all the difference. It smells like a fancy bakery.

It turns simple fruit into something special. This matters because small touches create big love. Does your family have a secret ingredient like this? I’d love to hear about it.

Watching It Turn Golden

Here’s the best part. You drizzle melted butter over the cake mix. Then you wait. The oven does all the work.

Soon, your kitchen fills with a sweet, buttery smell. The top becomes golden and crisp. The berries bubble underneath. Doesn’t that sound amazing? Do you like a crunchy or soft cake top better?

Serving With Love

Let the cake cool a bit. Then, add a fluffy cloud of whipped cream. A few extra fresh blueberries on top make it pretty.

This isn’t just food. It’s a warm hug on a plate. Sharing it with people you love is the real recipe. That’s the lesson my kitchen taught me.

Ingredients:

Ingredient	Amount	Notes
Blueberry pie filling	1 can (21 ounces)
Almond extract	1/2 teaspoon
Blueberries	2 cups	Fresh or frozen
Brown sugar	1/3 cup	Packed
Yellow cake mix	1 package (16-1/2 ounces)
Butter	3/4 cup	Melted
Whipped cream	Optional for serving

My Blueberry “Dump” Cake: A Sweet, Simple Story

Hello, my dear! Come sit at the table. Let’s talk about my favorite easy cake. We call it a “dump” cake. You just layer things in a pan. It’s wonderfully simple. I learned it from my neighbor, Margie, years ago. She brought it over on a hot summer day. I still laugh at that. The name sounds messy, but the taste is pure magic.

You’ll need a can of blueberry pie filling and some fresh berries. The almond extract is my secret. Doesn’t that smell amazing? It makes the kitchen smell like a bakery. Here is how we make our story in a dish.

• Step 1: First, heat your oven to 350°F. Grease your baking dish well. I use an 11×7-inch pan. Now, open that can of blueberry pie filling. Pour it into a bowl. Add half a teaspoon of almond extract. Stir it gently. This little splash makes all the difference. Spread this evenly in your dish.
• Step 2: Next, take your fresh or frozen blueberries. I love using both. Toss them with a third cup of brown sugar. The sugar makes a lovely syrup. Sprinkle this sugary berry mix over the pie filling. It adds a fresh burst. (A hard-learned tip: If using frozen berries, don’t thaw them first. They’ll bake perfectly and keep the cake from getting soggy!).
• Step 3: Now, open your box of yellow cake mix. Sprinkle the dry powder right over the fruit. Do not stir it! Just let it sit like a fluffy blanket. This part always reminds me of a winter snowfall over berries. It’s very pretty.
• Step 4: Melt three-quarters cup of butter. Drizzle it slowly all over the cake mix. Try to cover most of the powder. This butter creates the golden, crumbly top. It’s the best part. What’s your favorite part of a fruit dessert: the filling or the topping? Share below!
• Step 5: Bake it for 30 to 35 minutes. Watch for a golden-brown crust. Your kitchen will smell incredible. Let it cool a bit on a rack. The filling is very hot! Serve it warm. A dollop of whipped cream is heavenly. It’s a hug in a bowl.

Cook Time: 30–35 minutes
Total Time: 45–50 minutes
Yield: 12 servings
Category: Dessert, Cake

Three Fun Twists on Our Berry Story

This recipe is like a friendly base. You can tell a new story with it. Here are three of my favorite twists. They are all so simple and fun.

• Cherry Almond: Use cherry pie filling instead. Keep the almond extract. Top with sliced almonds before baking. It’s a classic combo.
• Peach Cobbler Dump: Swap in peach pie filling. Add a pinch of cinnamon to the cake mix. It tastes like a sunny afternoon.
• Chocolate Berry: Use a chocolate cake mix. Try blackberry or raspberry pie filling. The chocolate and berry mix is a delight.

Which one would you try first? Comment below!

Serving It With a Smile

This cake is wonderful all on its own. But a little extra love makes it special. For a pretty plate, add a few fresh blueberries on top of the whipped cream. A sprig of mint looks lovely, too. It’s perfect with a simple scoop of vanilla ice cream. The cold and warm mix is dreamy.

What to drink? For a cozy evening, a glass of cold milk is my go-to. It just fits. For the grown-ups, a little sweet dessert wine pairs beautifully. It echoes the berries. Which would you choose tonight?

Keeping Your Blueberry Dump Cake Cozy

Let’s talk about keeping your cake happy. First, cool it completely on the rack. Then cover the dish tightly. It will be fine in the fridge for three days. You can also freeze slices for a month. Just wrap them well in plastic wrap.

To reheat, a microwave works for a single serving. Warm it for 20 seconds. For a bigger piece, use your oven at 300°F. Bake it for 10-15 minutes. This brings back that fresh-baked warmth.

I once froze a whole cake for my grandson’s visit. He loved finding a “blueberry treasure” ready to bake. Batch cooking like this saves time for fun. It means a sweet treat is always close by. Have you ever tried storing it this way? Share below!

Simple Fixes for Common Cake Hiccups

Sometimes bakes don’t go as planned. That’s okay. If your cake is soggy, you might have added too much butter. Just measure your melted butter carefully next time. A dry cake means it baked too long. Check it at 30 minutes.

I remember when my fruit all sank to the bottom. I didn’t mix the brown sugar with the berries. The sugar helps them stay put. Getting these steps right builds your confidence. It also makes sure every bite is delicious.

If the top isn’t golden, your oven might run cool. An oven thermometer is a great helper. Fixing small issues makes you a smarter cook. You learn how ingredients work together. Which of these problems have you run into before?

Your Blueberry Dump Cake Questions, Answered

Q: Can I make this gluten-free?
A: Yes! Use a gluten-free yellow cake mix. Check your pie filling label too.

Q: Can I make it ahead?
A: You can mix the fruit layer early. Keep it in the fridge. Add the dry mix and butter just before baking.

Q: What other fruit can I use?
A: Cherry or apple pie filling works great. Fun fact: This is called “dump” cake because you just dump the layers!

Q: Can I make a bigger cake?
A: For a crowd, double everything. Use a 9×13-inch pan. Bake it a few minutes longer.

Q: Is the almond extract important?
A: It adds a lovely flavor. But you can use vanilla extract instead. Which tip will you try first?

Bake a Memory, Share a Smile

I hope you enjoy making this simple cake. It is perfect for new bakers. It is also perfect for busy days. The smell of blueberries baking is pure joy.

I would love to see your creation. Share a photo of your family enjoying it. You can tag my blog on Pinterest. Let’s build a little community of kitchen friends. Have you tried this recipe? Tag us on Pinterest!

Happy cooking!
—Chloe Hartwell.