This blueberry cobbler with cake mix is a quick, crowd-pleasing summer dessert. With canned blueberry pie filling, a box of cake mix and melted butter, this simple blueberry dump cake delivers big flavor with almost no effort.
I love no-fuss desserts that highlight seasonal fruit, and this blueberry dump cake fits the bill. It tastes like a classic cobbler but skips the homemade biscuit topping — perfect when you want dessert fast.
Ingredients
Only three main ingredients are required. Pick these up at the store:
- Canned blueberry pie filling: The thick syrup in pie filling helps achieve the right texture for a dump cake.
- Boxed cake mix: Vanilla works best here to complement the blueberries, though yellow or French vanilla are fine swaps.
- Butter: Use unsalted butter and melt it before pouring over the cake mix — this gives the best texture.
- Optional garnishes: Serve with vanilla ice cream, whipped topping or fresh blueberries for extra appeal.
Exact amounts are in the recipe card below.
Substitutions and Variations
Want to change it up? Try these alternatives:
- Blueberry filling: This recipe is written for canned pie filling because its syrup thickens the dessert. You can use homemade pie filling or sweetened canned blueberries, but the final consistency may vary.
- Cake mix: Vanilla is recommended, but yellow, white or French vanilla mixes also work well.
Equipment
This is a true dump-and-bake recipe. You only need:
- Cooking spray (or a bit of butter to grease the pan)
- 9×13-inch baking pan
- Small bowl or cup for melting butter
How to Make Blueberry Dump Cake
With ingredients and equipment ready, follow these simple steps:
1. Preheat the oven to 350°F. This temperature lets the dessert bake evenly without over-browning.
2. Lightly grease a 9×13 baking dish with cooking spray or butter, paying close attention to the corners.
3. Spread the blueberry pie filling in an even layer across the bottom of the pan, pushing a little into the corners so every bite has fruit.
4. Sprinkle the dry cake mix evenly over the blueberry filling. Use a measuring cup or spoon to distribute it and shake the pan gently so the mix fills any gaps.
5. Pour the melted butter over the cake mix, trying to cover as much of the surface as possible. The cake mix absorbs the butter as it bakes and forms the crisp topping.
6. Bake for 50–55 minutes, or until the top is golden brown and the blueberry filling is bubbling. The cake mix should appear mostly absorbed and evenly browned.
7. Remove from the oven and let rest for about 10 minutes before serving. Enjoy warm, at room temperature or chilled.
Serving Suggestions
Top slices with a scoop of vanilla ice cream or a dollop of whipped cream for a classic finish. Warm is my favorite, but this dessert holds up well at room temperature and tastes good cold too.
Storage
Keep the dump cake at room temperature on the first day. After that, cover and refrigerate for up to four days. Refrigerate overnight to preserve freshness.
Expert Tips and FAQs
Key tips to ensure success:
- Grease the 9×13 dish thoroughly, especially the corners.
- Spread the blueberry filling evenly so each serving has fruit.
- Shake the pan after adding the cake mix to settle it into open spaces.
- Use a liquid measuring cup to pour melted butter for more even coverage.
Yes. You can bake it ahead and serve later at room temperature or warm it before serving with ice cream.
Store at room temperature the first day, then cover and refrigerate for up to four days.
A dump cake uses boxed cake mix for the topping, while a cobbler typically has a biscuit-style or pie-crust topping made from scratch.
More Summer Dessert Recipes
-
Chocolate Covered Pineapple
-
Lemonade Popsicles
-
Cracker Barrel Coca Cola Cake
-
Biscoff Milkshake
If you try this recipe, please leave a star rating in the recipe card and consider leaving a brief review in the comments — feedback is always appreciated. I’d love to see your photos if you share them on social media.
Blueberry Cobbler with Cake Mix
Equipment
- 9 x 13 baking dish
- Measuring cups and spoons
- Cooking spray
- Small saucepan or cup for melting butter
- Serving utensil
Ingredients
- 2 — 21-ounce cans blueberry pie filling
- 1 — box vanilla cake mix
- 1 cup butter, melted
Instructions
- Preheat oven to 350°F and prepare a 9×13 pan with a light coating of cooking spray.
- Spread the blueberry pie filling evenly across the bottom of the pan.
- Carefully distribute the dry cake mix over the blueberries in an even layer.
- Pour the melted butter over the cake mix, covering as much surface as possible.
- Bake 50–55 minutes, or until the top is golden brown and the filling is bubbling.
- Remove from the oven and allow to cool for 10 minutes before serving.