A dump cake is one of the easiest desserts you'll ever make. It's as simple as opening a couple of cans of pie filling and sprinkling cake mix on top. Once baked, this blueberry dump cake recipe is much more like a fruit cobbler than a cake. Rather than rise like a traditional cake, the fruit on the bottom is warm and gooey and the cake mix and butter layer on top becomes a crisp crust. Flavor this berry dump cake with vanilla extract as written or try a splash of almond or coconut extract instead.

Why Is it Called Dump Cake?

A dump cake gets its name from the method used to assemble it. There's no stirring or mixing bowls required! Simply "dump" the ingredients into your baking dish without stirring. Start with the fruit filling, then sprinkle on boxed cake mix, and finally, top with pats of cold butter.

Blueberry Dump Cake Ingredients

Head to your pantry for all the ingredients you need to make this quick dessert.

• Canned Blueberry Pie Filling: You'll need two cans of blueberry pie filling. The canned pie filling contains the fruit, sweetener, and the thickener. Do not use canned blueberries in juice or the texture will be too thin.
• Cake Mix: Our Test Kitchen recommends using yellow cake mix for this recipe but it's also great with white cake mix, lemon cake mix, or even chocolate cake mix. There's no need to prepare the batter, you'll sprinkle it on the pie filling as is.
• Butter: Any type of butter will work but we recommend cold, unsalted butter.

How to Serve Dump Cake

This blueberry dump cake recipe is best served warm from the oven or at room temperature. Serve it on its own or top it with homemade whipped cream, vanilla ice cream, or yogurt. We don't recommend serving dump cake chilled as the texture can change.