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This incredibly easy 4-Ingredient Blueberry Dump Cake turns ordinary items into an amazing treat with almost no work. You'll get spoonfuls of hot, plump blueberries tucked under a crispy, butter-rich topping that seems fancy but comes together in just minutes.
Whenever I make this cake, I think about those lazy summer nights when friends pop in unexpectedly. The first time I shared it, everyone was shocked it started with canned filling - now it's what I always make when I need something impressive without any fuss.
Key Components
- Blueberry Pie Filling (21 oz cans): You'll need two
- Yellow Cake Mix (15.25 oz): Forms the golden topping
- Unsalted Butter: Cut into thin slices while cold
- Fresh Blueberries: Frozen work too, don't thaw them
- Vanilla Ice Cream: Optional but recommended
HOW TO MAKE IT
- 1. Get Ready:
- Turn your oven to 350°F. Give a 9x13-inch glass dish a quick coat of cooking spray. Take cold butter and cut it into thin slices so you'll have enough to cover everything.
- 2. Bottom Layer:
- Dump both cans of blueberry filling across the bottom. Push some into the corners and smooth it out. This will be your sweet fruit foundation.
- 3. Dry Mix Layer:
- Pour the dry cake mix on top of the berries in an even layer. Don't mix it in - keeping layers separate is what makes this work.
- 4. Butter Topping:
- Place your butter slices all over the cake mix, trying to cover as much as possible. This helps everything brown evenly without dry patches.
- 5. Berry Bonus:
- Toss fresh blueberries across the top. They'll partially sink while baking, creating bursts of fresh flavor throughout.
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What's amazing about this cake is how simple it is. My grandma always told me, "The easiest recipes let good ingredients shine on their own."
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Keeping It Fresh
You can keep any leftover cake in the fridge for up to 5 days with a cover on it. It tastes best warm and fresh on day one, but you can warm up single servings in the microwave for about 30-45 seconds. The taste stays surprisingly good even days later, though the top won't be quite as crispy.
Serving Ideas Worth Trying
This cake tastes great by itself, but it's truly amazing warm with a scoop of cold vanilla ice cream. For breakfast or brunch, try it slightly warm with a spoonful of Greek yogurt instead. When friends come over in summer, set out whipped cream, different ice creams, and extra berries so everyone can fix their own perfect portion.
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Mix It Up Your Way
You can switch this basic idea around all year using whatever pie filling you like - cherry, apple, or peach all work great. Add some cinnamon or nutmeg over the cake mix if you want more warmth. For a bit of crunch, throw some chopped pecans or walnuts on top of the butter before you bake it. Because it's so basic, you can play around and make it your own.
Frequently Asked Questions
- → Why leave the layers untouched?
- Keeping things layered means the textures stay distinct—gooey bottom, cake-like middle, and crunchy top.
- → Can I try a different fruit?
- Totally! Use any pie filling you like—cherry, peach, or apple all work great.
- → What's the point of slicing butter thin?
- Thin slices spread evenly so the top bakes up golden and crunchy.
- → Can this be prepared in advance?
- Sure, but it shines when warm. Reheat portions for the best taste.
- → Why toss in extra blueberries?
- They amp up the fruity flavor and add a dynamic, fresh contrast.