By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.

Blueberry Dump Cake

(18.25 ounce) package yellow cake mix

blueberries

white sugar

butter, melted

cinnamon

Preheat oven to 350 degrees F (175 degrees C).


Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix.  Pour butter over cake mix, do not stir.


Bake for 30 minutes, or until light brown.  Serve warm or cold. top with ice cream.


My husband and kids went BONKERS for this recipe!  My mother made something similar with pinapple and cherries when I was a child, haven't had it since then.  I had fresh blueberries that needed to be used up and I felt nastolgic after reading this recipe... this was delicious!!!   I took Snocu's advice from the reviews and did not melt the butter, but sliced it thin and made a layer over top.  I added fresh lemon juice from half a lemon and a bit of nutmeg to the berries.  I also used Betty Crocker's Moist French Vanilla cake mix.   My husband and children DEMANDED that I make it again!  Thanks!

I gave this four stars because I do not agree with the melted butter idea. If you cut the butter in slices and evenly place them over the topping then it will not dry out as other reviewers have complained. Delicious recipe can be halved easily for those of us with smaller numbers to feed.

This is AWESOME.  As for the reviewer who said it didn't turn out b/c she used a bundt pan...it's not a "normal" cake, it's a dump cake...it doesn't form into a "bundt" shape.  It's supposed to be dry in some areas b/c you scoop it out and serve it with ice cream, YUM!!

Very. very tastey.  Here are the changes that I made with the recipe...I didn't have a yellow cake mix so I used a lemon cake mix.  Many blueberry recipes include lemon juice, so I figured this would be alright.  It tasted fabulous!  I can't imagine it without the lemon cake mix.  Also, several of the reviews on this recipe complained about the topping so instead of melting the butter, I used my food processor and cut cold butter into the mix.  That way it would be evenly distributed.  Instead of a 9x13 pan, I used 2 glass pie plates and divided the ingredients equally.

I don't like to leave bad reviews on recipes, but in this case I feel I must. I followed this recipe to the letter..the only change I made wasn't in ingredients but I used a bundt pan instead of a 9" by 11" pan.  I baked it longer than stated and it still was like batter in some areas and dry cake mix in others. I just wouldn't and can't recomend this to anyone, sorry

Very good and simple to make!  I used frozen blueberries, a cup of melted butter (instead of 1/2 cup) and baked it for about 50 minutes.  It turned out very good!

What a waste of my good blueberries! I followed the recipe exactly and ended up with dry cake mix on top with clumps where the butter had pooled. I mixed it all up and put it back in the oven to see if I could salvage it and ended up with a big pile of overly sweet blueberry mush. Oh well maybe it's all in what brand of cake mix you use but I'll never try this again.

This is one of those things that makes you go "MMMMM..." We had been berry picking this past weekend and I used fresh blackberries. It is really good. Did I mention how good it is? 
I used a Duncan Hines Golden Butter cake mix, added cinnamon and sugar and 1 cup of oats. (Sprinkled on the top of the berries, before the cake mix) I also increased the butter to 1 cup.  Would be good with other fruits too. A definite winner.

This dish was delish! Warm with vanilla ice cream.  It was a grand slam with my husband!  I used a Pillsbury french vanilla cake mix instead of the yellow cake mix, because that's what I had in the house.  Now that is my topping of choice.  I also used an extra 1/2 stick of butter to cover the dry spots. Next time I make it, I think I'll throw in some raspberries in addition to the blueberries!

This one-dish dessert is so easy and even more delicious!

blueberry dump cake

Servings: 5

Cost: $4.69 /serving

Author : Debbie

Ingredients

Instructions

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