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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Blueberry dump cake on a plate

Blueberry Dump Cake

Posted by: Ari Laing

Blueberry dump cake is one of the easiest summer desserts you will ever make! It takes less than 10 minutes to prep and features a homemade blueberry pie filling without the hassle of working with pie crust. Instead, dump a store-bought yellow cake mix on top, then drizzle with melted butter and bake. It's oeey, gooey and best served with a scoop of ice cream or whipped cream on top!

recipe +-

Posted by: Ari Laing
Blueberry dump cake on a plate
Print Recipe
5 from 2 votes

Blueberry Dump Cake

Blueberry dump cake is one of the easiest summer desserts you will ever make! It takes less than 10 minutes to prep and features a homemade blueberry pie filling without the hassle of working with pie crust. Instead, dump a store-bought yellow cake mix on top, then drizzle with melted butter and bake. It's oeey, gooey and best served with a scoop of ice cream or whipped cream on top!
Prep Time10 mins
Cook Time55 mins
Resting Time5 mins
Total Time1 hr 10 mins
Course: Dessert
Cuisine: American
Keyword: blueberry pie filling, boxed cake mix, cake mix, dump cake
Servings: 8 servings
Calories: 454kcal
Author: Ari Laing

Equipment

  • 11" pie dish

Ingredients

  • 2 - 2 ½ cups fresh blueberries
  • cup granulated sugar
  • 1 ½ Tbsp cornstarch
  • 1 lemon zested and 1 Tbsp fresh lemon juice
  • ¼ tsp cinnamon
  • ¼ tsp Kosher salt
  • 1 box yellow cake mix
  • ¾ cup unsalted butter melted

Instructions

  • Preheat the oven to 350F. Place a rack in the center of the oven.
  • Make the filling. Combine 2-2 ½ cups fresh blueberries (enough to create an even layer on the base of the baking dish), ⅓ cup granulated sugar, 1 ½ Tbsp cornstarch, 1 tsp lemon zest, 1 Tbsp lemon juice, ¼ tsp cinnamon, and ¼ tsp Kosher salt in an 11" pie dish or tart pan, stirring to evenly coat the berries.
  • Add the cake mix. Pour 1 box of yellow cake mix on top. Spread into an even layer.
  • Add melted butter. Melt ¾ cup unsalted butter, then pour directly on top of cake mix, trying to cover as much of the surface with butter as possible. Do not stir or mix.
  • Bake the cake. Place the cake in a preheated oven and cook for 45-55 minutes, or until golden brown on top and the cake has puffed up.
  • Cool, then serve. Allow the cake to cool slightly for 5 minutes, then serve immediately. We recommend serving with ice cream of fresh whipped cream!

Video

Notes

  • Blueberry filling: you can use store-bought pie filling, but making it fresh is so much better!
  • Fresh blueberries: if possible, use fresh berries. Frozen will work in a pinch! No need to defrost, thaw, or pat down.
  • Don't skip the lemon juice and zest!
  • Resist the urge to stir the cake! Simply layer the ingredients and bake.
  • How do I make this in an 9x13 baking dish? Follow the instructions exactly as written, then bake for slightly less time, 45 minutes. Using a larger baking dish will result in a thinner cake, which will cook in less time than the pan seen here. The only note is to make sure you use enough berries to cover the entire surface of the pan or dish: add more as needed!

Nutrition

Calories: 454kcal | Carbohydrates: 70g | Protein: 3g | Fat: 19g | Saturated Fat: 12g | Trans Fat: 1g | Cholesterol: 46mg | Sodium: 546mg | Potassium: 83mg | Fiber: 2g | Sugar: 40g | Vitamin A: 555IU | Vitamin C: 11mg | Calcium: 148mg | Iron: 2mg
Did you make this recipe?Tag @wellseasonedstudio and hashtag it #wellseasonedstudio!