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Easy 3-Ingredient Blueberry Dump Cake

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  • Author: Sandra Flegg
  • Total Time: 55 minutes
  • Yield: 12 servings


2 cans (540mL each) blueberry pie filling

1 (15.25oz.) yellow or white cake mix

3/4 cup melted butter


  1. Preheat oven to 350°F. 
  2. Spray the bottom of a 9×13-inch baking dish with non-stick cooking spray.
  3. Spread two cans of blueberry pie filling into the bottom of the 9×13-inch baking dish.  Spread out evenly with a spatula.
  4. Sprinkle dry cake mix on top of the blueberry pie filling in baking dish.
  5. Cut but into squares and place evenly on top of the cake mix. Do not stir.  The butter will melt and form a  crust as it’s baking. 
  6. Bake in 350°F oven for 50 to 55 minutes until light golden brown and bubbling at the edges.
  7. Serve plain or with whipped cream or a scoop of vanilla ice cream and enjoy!


Storage Instructions: Cool dessert, then cover with plastic wrap and store in refrigerator for 3 to 4 days.

  • Prep Time: 5 minutes
  • Cook Time: 50 minutes
  • Category: Dessert
  • Method: Oven Baked
  • Cuisine: American


  • Serving Size: 1 helping
  • Calories: 225
  • Sugar: 0 g
  • Sodium: 25.5 mg
  • Fat: 11.8 g
  • Saturated Fat: 7.2 g
  • Trans Fat:
  • Carbohydrates: 29.5 g
  • Fiber: 0.6 g
  • Protein: 0.6 g
  • Cholesterol: 30.5 mg