Dump Cake (Blueberry)
Blueberry Dump Cake combines the juicy, saucy sweetness of blueberries with the rich, buttery goodness of lemon cake mix, creating an effortless and irresistible dessert in minutes! With just a few ingredients and minimal prep, you’ll have a warm, bubbly, golden-brown cake ready to impress your family and friends. Best of all, this cake is prep ahead-friendly and can be made with fresh or frozen berries!
Servings 12 servings
Ingredients
BERRY FILLING
- 1 tablespoon softened butter for greasing the pan
- 2 pounds (32 ounces) blueberries, divided
- 1 teaspoon vanilla extract
- 1/2 cup granulated sugar
- 2 tablespoons cornstarch
- 1/4 teaspoon nutmeg
- 1/8 teaspoon salt
TOPPING
- 1 15.25 oz. box lemon cake mix (do not prepare)
- 10 TBS salted butter, sliced very thin (about 32 pads)
- 3/4 cup chopped pecans
Instructions
- Preheat the oven to 350°F. Lightly butter a 9×13 baking dish or spray with cooking spray. Remove 1 cup of blueberries for the topping.
- Mix the remaining blueberries with the Blueberry Filling ingredients in a large bowl. Pour into the prepared baking dish.
- Sprinkle the dry cake mix evenly over the Filling, breaking up any clumps. Top evenly with the pads of butter, followed by one cup of blueberries and pecans.
- Bake uncovered at 350 degrees F for 45-60 minutes or until the cake is golden brown and cooked through and the filling is mostly set (it will set more as it cools slightly). A toothpick should come out clean from the cake topping–it will not come out clean from the blueberry layer. Let the cake stand for 10 minutes before serving. Serve WARM with vanilla ice cream.