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An incredibly easy 4-Ingredient Blueberry Dump Cake that turns basic items into a mouthwatering treat with almost zero work. Every bite delivers juicy blueberries tucked under a buttery, crisp topping that seems like it needed hours in the kitchen rather than just minutes to throw together.
I always think about those lazy summer nights when friends pop over without warning whenever I make this cake. The first time I brought it out, everyone was shocked it started with canned filling - it's now what I grab when I need something impressive but don't want to work hard.
Must-Have Components
- Blueberry Pie Filling (21 oz cans): Grab two
- Yellow Cake Mix (15.25 oz): Makes the ideal topping
- Unsalted Butter: Keep it cold and cut thin
- Fresh Blueberries: Frozen work too, don't thaw them
- Vanilla Ice Cream: For the finishing touch
HOW TO MAKE IT
- 1. Get Ready:
- Turn oven to 350°F. Give a 9x13-inch glass dish a quick spray with cooking oil. Take your cold butter and slice it thinly so you'll get good coverage.
- 2. Bottom Layer:
- Empty both blueberry pie filling cans across the bottom of your dish. Make sure it reaches all the corners and sits flat. This makes your sweet fruit foundation.
- 3. Add Cake Mix:
- Dump the dry cake mix on top, making sure it covers all the filling. Don't mix it up - the layers need to stay separate for the best results.
- 4. Add Butter:
- Place your thin butter slices across the cake mix, trying not to leave big gaps. This helps everything brown nicely and prevents dry patches.
- 5. Last Step:
- Toss fresh blueberries over everything. They'll sink a bit while baking and create little bursts of fresh flavor throughout.
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What makes this cake so special is how simple it is. My grandma always told me, "The easiest recipes let the food do all the talking."
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Keeping It Fresh
Pop leftovers in the fridge covered for up to 5 days. While it tastes best warm and fresh, you can microwave portions for 30-45 seconds to heat them up. The cake stays surprisingly good, though the top won't be quite as crispy after day one.
Serving Ideas and Tweaks
This cake stands on its own, but it gets even better warm with cold vanilla ice cream on top. For morning meals, try it slightly warmed with a spoonful of Greek yogurt. When hosting summer get-togethers, let everyone customize with whipped cream, different ice cream flavors, and extra fresh berries.
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Fun Twists
Switch things up all year by using different pie fillings like cherry, apple, or peach. Add some warmth with a dash of cinnamon or nutmeg on the cake mix. For more crunch, throw some chopped pecans or walnuts on top of the butter before baking. The basic formula makes it so easy to play around and create your own version.
Frequently Asked Questions
- → What happens if I mix it?
- You lose the layers—each section has its own texture and taste that merging would ruin.
- → Can I swap the fruit kind?
- Sure thing! Use whatever pie filling you like—cherry, peach, or apple all work.
- → How come butter needs to be thin?
- Thin slices make sure the topping cooks evenly and gets crisp.
- → Is prepping ahead okay?
- It is, but it's way better warm. Reheat portions if you're serving it later.
- → Why bother with extra berries?
- They boost the texture and bring an even stronger fruity punch.