blueberry dump cake

blueberry dump cakeIf ever there was an award for a recipe with super low effort and delicious results, this blueberry dump cake would grab first place!  I made this yesterday and let me tell you, it’s THE easiest cake you will ever make.  With just four ingredients, it’s foolproof.  Lately, it’s been circulating on social media but this is not a new recipe.  Dump cakes have been around since the late 1960s.  The funny thing, though, is that my mom or paternal grandmother never made it.  My grandmother and great aunt were the queens of desserts and the sixties produced its fair share of quirky ideas of what a dessert should look like.  The dump cake originally used a combination of canned pineapple and cherry pie filling.

Want to change up the filling?  Click here for more recipes.  If you have young budding chefs in the family and they want to learn how to make an easy dessert, this is one to involve them in.

you will need

2 cans of blueberry pie filling
1 white cake mix
3/4 cup butter, cold
2 cups fresh blueberries


Preheat oven to 350°f (180c). Lightly coat a 9×13-inch baking dish with butter. Spread the blueberry pie filling into an even layer. Spoon the cake mix evenly over the blueberry filling. Cut the butter into slices and arrange over the cake mix in an even layer. Scatter the fresh blueberries on top in an even layer. Bake 60 minutes or until golden brown, and a crispy crust begins to form.  Serve warm with a scoop of vanilla ice cream.  It’s delicious, too, at room temperature.

the culinary chase’s note:

I served the dump cake with Greek yoghurt to help tame the sweetness of the cake. Enjoy!