Easy 3-Ingredient Cake-Mix Blueberry Dump Cake Is the Ultimate Summer Dessert

Photo byAlpha Foodie

July is National Blueberry Month and there's no easier (or more delicious) way to celebrate than with a bowlful of blueberry dump cake topped with vanilla ice cream. The blueberry filling on the bottom of this summer dish is warm and gooey, while the crust is buttery yet crisp.

Dump cake is probably the easiest cake you can make and this version requires just 3 ingredients: blueberry pie filling, yellow cake mix and butter. All you do is sprinkle, or "dump," the dry cake mix onto the blueberry pie filling and top it off with pats of butter.

Best of all, you don't need to use a mixing bowl so there is no clean-up after you put the cake in the oven.

Blueberry Dump Cake

Ingredients

2 21-ounce cans blueberry pie filling

1 (15.25 ounce) package yellow cake mix

3/4 cup cold butter, cut into 24 pats

Instructions

1. Preheat the oven to 350 degrees. Lightly grease a 9 x 13" pan.
2. Spread the blueberry filling across the bottom of the pan.
3. Cover the filling with dry yellow cake mix. Be sure to spread it evenly.
4. Arrange the pats of butter across the top of the cake mix. Be sure they cover the entire surface of the cake. Do not mix with the filling.
5. Bake until the top is light brown and the edges are bubbly, about 40 to 50 minutes. Serve warm with a scoop of vanilla cream or a dollop of whipped cream.

Notes

You can substitute fresh blueberries for the filling. Use 4 cups blueberries and 1/2 cup of granulated sugar. Mix in the pan before adding the cake mix.

This recipes works well with lemon cake mix too. Or try white or chocolate cake mix.

Add a teaspoon of vanilla or lemon extract to enhance the flavor. Or mix in a teaspoon of cinnamon.

I've also made this with melted butter. If you use this method, be sure to cover as much of the surface as possible so you don't end up with dry, powdery pockets of cake mix after it bakes.

Another option is to grate the cold butter with a cheese grater and toss with the cake mix before spreading over the filling. Personally, I prefer cutting it into slices because it's quicker.

Use salted or unsalted butter, depending on your taste.