Lemon Blueberry Dump Cake Recipe

Name: Lemon Blueberry Dump Cake
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Ingredients: 1 can blueberry pie filling (21 ounce ); 1 can crushed pineapple (don't drain) (20 ounce ); 1 box lemon cake mix (18.25 ounce ); 3/4 cup unsalted butter (cut into tablespoons); 1 cup heavy whipping cream; 2 Tablespoons powdered sugar; 1/2 teaspoon almond extract

Lemon Blueberry Dump Cake with Almond Whipped Cream is an easy, no mess recipe made with pantry ingredients!

If you love lemons and blueberries together be sure to try our lemon blueberry bundt cake. Or give our sweet blueberry hand pies a try, which have a hint of lemon!

Blueberry cake with a dollop of whipped cream being put on top.

Why You’ll Love Dump Cake Recipe

Have you ever made a dump cake before? Or a dump dessert?

It’s a horrible name that doesn’t make it sound appetizing…but when you think about why it’s called that, it makes sense.

You literally dump ingredients into a skillet and bake.

When it comes to dump desserts, this Pistachio Fluff Salad is a perfect example of a no bake treat.

Here’s why you’ll love this lemon blueberry dump cake:

As you’ve probably already guessed, this recipe is so easy, it’s practically effortless! You don’t even need to dirty a mixing bowl.
The combination of flavors is excellent. While blueberry and lemon are often used together, the almond extract in the whipped cream gives it that little something extra to take it to the next level.
It’s a skillet dessert, which means it’s perfect for sharing. Grab a few spoons and dig in! Flexible enough to put it in a 13×9 if you prefer!

Important Ingredient Notes

Ingredients needed to make lemon blueberry dump cake.

Blueberry pie filling – Blueberries make this skillet dump cake feel like a blueberry cobbler!
Crushed pineapple – This adds a little extra sweetness and also contributes to a moist texture.
Lemon cake mix – No need to measure a bunch of ingredients when you use cake mix!
Unsalted butter – The butter melts over the cake mix to moisten it from the top.
Almond extract – That little extra something! Despite its name, almond extract doesn’t taste like nuts; instead, it’s more like cherries or amaretto. You can also swap it for vanilla in a Sugar Cookies Recipe.

How to Make Blueberry Dump Cake

Step by step photos showing how to make lemon blueberry dump cake.

Assemble:

In a large 10 or 12-inch skillet or a 13×9 baking dish, stir together the blueberry pie filling and crushed pineapple.

Step by step photos showing how to put a topping on a dump cake.

Add Topping.

Sprinkle the dry cake mix on top of the fruit, then scatter the butter over the top.

Bake: Place the skillet in the oven and bake at 350ºF for 50-55 minutes, or until the top is brown and fruit is bubbling.

Make the Whipped Cream: Beat the heavy cream, extract, and powdered sugar in a stand mixer for 3-5 minutes, or until soft peaks form. Refrigerate until serving.

Serve: Serve a scoop of the cake with a dollop of whipped cream. Enjoy warm!

Spoonful of blueberry dump cake being spooned into a stack of white bowls.

Recipe FAQs

How do you know when dump cake is done?

The toothpick test doesn’t work here! You’ll know your dump cake is done when the topping is golden brown and the fruit filling is thickened and bubbling up from the edges.

Should dump cake be gooey?

Yes, dump cake is more gooey than cake-y. Think of it more like a cobbler than a traditional cake.

Should you refrigerate leftover dump cake?

Yes, store any leftovers covered in the skillet or in an airtight container in the refrigerator.

More Easy Dessert Recipes

Pin this now to find it later

Pin It

Save Pin Print