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An incredibly easy 4-Ingredient Blueberry Dump Cake that turns ordinary items into a mouthwatering treat with barely any work. Every bite offers warm, plump blueberries tucked beneath a crispy, butter-rich topping that seems like it needed hours to make rather than just minutes to throw together.
Whipping up this cake always takes me back to those lazy summer days when friends would pop in without notice. The first time I made it, everyone was shocked it started with canned filling - now it's what I reach for whenever I need a no-stress sweet treat.
Key Components
- Blueberry Pie Filling (21 oz cans): Grab two cans
- Yellow Cake Mix (15.25 oz): Makes the ideal topping
- Unsalted Butter: Cut cold into thin slices
- Fresh Blueberries: Frozen works too without thawing
- Vanilla Ice Cream: For the finishing touch
HOW TO MAKE IT
- 1. Get Ready:
- Turn your oven on to 350°F. Give a 9x13-inch glass baking dish a quick spray with cooking oil. Take your butter straight from the fridge and cut it into thin slices to make sure you'll get good coverage.
- 2. Bottom Layer:
- Empty both blueberry pie filling cans across the dish bottom. Make sure it's spread out evenly and reaches all the corners. This will be your gooey fruit foundation.
- 3. Add Cake Mix:
- Dump the dry cake mix over the blueberry layer, making sure it covers everything. Don't mix it in - keeping the layers separate is what makes this recipe work.
- 4. Add Butter:
- Place your butter slices all over the cake mix, trying not to leave big gaps. This helps everything brown nicely and stops dry patches from forming.
- 5. Berry Topping:
- Toss the fresh blueberries on top. They'll sink a bit while baking, creating pockets of fresh fruit throughout the cake.
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What makes this cake so great is how simple it is. My grandma always told me, "The easiest recipes are the ones where you let the food do all the talking."
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Keeping It Fresh
Cover and keep any leftover cake in your fridge for up to 5 days. While it tastes best warm and fresh on day one, you can warm up single servings in the microwave for about 30-45 seconds. The cake stays surprisingly tasty, though the top won't be quite as crisp after storing.
Ways To Enjoy It
This cake tastes amazing by itself, but it's truly wonderful when served hot with a scoop of cold vanilla ice cream. For a morning treat, try it slightly warm with a spoonful of Greek yogurt. When hosting summer parties, let guests customize their servings with whipped cream, different ice cream flavors, and extra fresh berries.
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Fun Twists
Switch things up throughout the year by using different pie fillings like cherry, apple, or peach instead. Add some warmth with a dash of cinnamon or nutmeg sprinkled over the cake mix. For some crunch, toss some chopped pecans or walnuts on top of the butter before baking. Since the basic recipe is so simple, it's perfect for trying out your own ideas.
Frequently Asked Questions
- → Why leave the layers as is?
- It keeps the textures unique—fruity bottom, soft middle, crispy top.
- → Is other fruit okay to use?
- Yep! Any fruit pie filling will work—try apple, peach, or cherry.
- → What's the deal with thin butter slices?
- It ensures every bit of the topping gets buttery and golden.
- → Can I prepare it early?
- Sure, but it’s tastiest warm. Reheat if you need to.
- → Why toss in more blueberries?
- Fresh ones give a burst of texture and fruitiness.