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A wonderfully simple 4-Ingredient Blueberry Dump Cake that transforms basic ingredients into a delicious dessert with minimal effort. Each spoonful delivers warm, juicy blueberries nestled under a buttery, golden crust that tastes like it took hours to prepare instead of minutes to assemble.
Making this cake reminds me of summer evenings when unexpected guests would drop by. The first time I served it, no one believed it started with canned pie filling - now it's my go-to recipe for effortless entertaining.
Essential Ingredients
- Blueberry Pie Filling (21 oz cans): Two cans
- Yellow Cake Mix (15.25 oz): Creates perfect crust
- Unsalted Butter: Cold and sliced thin
- Fresh Blueberries: Or frozen unthawed
- Vanilla Ice Cream: For serving
STEP-BY-STEP PREPARATION
- 1. Initial Setup:
- Preheat oven to 350°F. Spray a 9x13-inch glass baking dish with non-stick spray. Using cold butter, slice into thin, even pieces for complete coverage.
- 2. First Layer:
- Spread both cans of blueberry pie filling evenly across the bottom of the dish. Ensure corners are filled and the layer is level. This creates your juicy fruit base.
- 3. Cake Mix Layer:
- Sprinkle dry cake mix evenly over pie filling, covering the entire surface. Don't stir - the magic happens when layers stay separate.
- 4. Butter Coverage:
- Arrange butter slices in a single layer over cake mix, leaving minimal gaps. This ensures even browning and prevents dry spots.
- 5. Final Touch:
- Scatter fresh blueberries over the top. They'll sink slightly during baking, creating pockets of fresh fruit flavor throughout.
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The beauty of this cake lies in its simplicity. My grandmother would say, "Sometimes the best recipes are the ones that let the ingredients do the work."
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Storage and Make-Ahead Success
Store leftover cake covered in the refrigerator for up to 5 days. While it's best served warm on the first day, leftovers can be reheated in individual portions in the microwave for 30-45 seconds until warm. The texture remains surprisingly good, though the top loses some crispness over time.
Temperature and Serving Variations
While delicious on its own, this cake reaches new heights when served warm with cold vanilla ice cream. For breakfast or brunch, try it slightly warm with a dollop of Greek yogurt. During summer gatherings, set up a toppings bar with whipped cream, different ice cream flavors, and fresh berries.
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Creative Adaptations
Transform this basic recipe throughout the year using different pie fillings - try cherry, apple, or peach. Add warmth with a sprinkle of cinnamon or nutmeg over the cake mix layer. For extra texture, scatter chopped pecans or walnuts over the butter layer before baking. The simplicity of the base recipe makes it perfect for experimenting with your own variations.
Frequently Asked Questions
- → Why shouldn't I mix the layers?
- Layering creates distinct textures - jammy bottom, cake-like middle, and crispy top.
- → Can I use different fruit?
- Yes, any pie filling works well. Try cherry, apple, or peach.
- → Why slice the butter thinly?
- Thin, even butter coverage ensures the entire top gets crispy and golden.
- → Can I make this ahead?
- Yes, but it's best served warm. Reheat individual portions if needed.
- → Why add extra blueberries?
- Fresh or frozen blueberries add texture and intensify the fruit flavor.