If you’re looking for a crowd-pleasing, super-simple dessert that’s packed with luscious fruit, creamy swirls, and a buttery golden topping, you have to try this Blueberry Cream Cheese Dump Cake. Each bite serves up sweet-tart blueberry filling mingled with creamy cheesecake pockets, all beneath a crisp, buttery cake crumble with crunchy pecans. Whether you’re making dessert for a potluck or cozying up at home, this dump cake is pure comfort in every spoonful and is absolutely irresistible straight from the oven.
Ingredients You’ll Need
You won’t believe how just a handful of familiar, easy-to-find ingredients can transform into something so delightful! Each item plays its own special role, from fruity freshness to velvety richness and a melt-in-your-mouth texture.
- Blueberry Pie Filling (1 21-ounce can): The juicy burst of real blueberries is the sweet, fruity heart of this Blueberry Cream Cheese Dump Cake.
- Cream Cheese (1 8-ounce package, softened and cubed): Cream cheese delivers deliciously creamy pockets throughout the cake, almost like a secret cheesecake buried inside.
- Granulated Sugar (1/2 cup): A touch of sugar balances the tangy cream cheese and enhances every bite.
- Vanilla Extract (1 teaspoon): Vanilla adds wonderful aroma and amplifies those classic dessert flavors.
- Yellow Cake Mix (1 box): Dry cake mix forms the effortless crumb topping, baking up into a golden, buttery crust.
- Unsalted Butter (1/2 cup, melted): Drizzled over the cake mix, melted butter brings everything together and ensures a crisp, buttery edge.
- Chopped Pecans (1/2 cup, optional): Nuts add a pop of crunch and nutty flavor—totally optional, but highly recommended!
How to Make Blueberry Cream Cheese Dump Cake
Step 1: Prep Your Pan and Preheat
Start by preheating your oven to 350°F. Lightly grease a 9×13-inch baking dish—this helps the cake come out cleanly after baking and makes cleanup a breeze!
Step 2: Layer the Blueberry Base
Pour the blueberry pie filling into the baking dish and spread it in an even layer. This fruity base gives every scoop of Blueberry Cream Cheese Dump Cake its signature sweet-tart zing and vibrant color.
Step 3: Mix & Dollop the Cream Cheese Filling
Grab a medium mixing bowl and combine the softened cream cheese, granulated sugar, and vanilla extract. Stir until completely smooth and creamy—no lumps allowed! Then, dollop spoonfuls of this mixture over the blueberry layer. You don’t need to spread it out; those creamy clouds will melt into the pie filling as it bakes.
Step 4: Top with Cake Mix
Open the box of yellow cake mix and sprinkle it straight from the package across the entire surface. Try to cover all of the blueberry and cream cheese mixture for best results—this is what forms that delightful buttery topping unique to a Blueberry Cream Cheese Dump Cake!
Step 5: Drizzle Melted Butter & Add Pecans
Pour the melted butter slowly and evenly all over the cake mix. Make sure as much of the surface as possible is moistened for even browning. If you love a little extra texture, now’s the time to sprinkle over those chopped pecans.
Step 6: Bake and Cool
Bake in your preheated oven for 40 to 45 minutes. You’ll know it’s ready when the top is gorgeously golden and the blueberry filling is bubbling. Let it cool for 10 to 15 minutes—it’ll set up just enough and be the perfect temperature for serving.
How to Serve Blueberry Cream Cheese Dump Cake
Garnishes
Go all out with your toppings! Try a scoop of vanilla ice cream for cool, creamy contrast or a fluffy dollop of whipped cream. A sprinkle of fresh berries or lemon zest makes the presentation pop and brings extra freshness to the plate.
Side Dishes
Since this dreamy dessert takes center stage, pair it with simple sides like a hot cup of coffee, sweetened iced tea, or a small serving of vanilla yogurt if you’re feeling a little indulgent at breakfast or brunch.
Creative Ways to Present
Spoon the Blueberry Cream Cheese Dump Cake straight into individual ramekins for a dinner-party vibe, or cut it into neat squares and stack them for a rustic dessert bar. For a picnic, serve it in mason jars with whipped cream—everyone loves a dessert they can eat with a spoon!
Make Ahead and Storage
Storing Leftovers
If you’re lucky enough to have leftovers, simply cover the baking dish tightly with foil or plastic wrap, or transfer to an airtight container. Store in the refrigerator for up to 4 days to keep it fresh and moist.
Freezing
This dump cake freezes surprisingly well! Wrap individual portions or the entire (cooled) cake in plastic wrap and foil, then freeze for up to 2 months. When that sweet tooth strikes, you’ll have homemade dessert ready to go.
Reheating
To rewarm, pop a serving in the microwave for 30–40 seconds, or cover the whole dish with foil and bake at 300°F for about 15 minutes. Warm Blueberry Cream Cheese Dump Cake is irresistibly comforting—just like freshly baked.
FAQs
Can I use fresh or frozen blueberries instead of pie filling?
Absolutely! Substitute the canned pie filling with an equal amount of fresh or frozen blueberries tossed with 2 tablespoons of sugar and a teaspoon of lemon juice. The flavor will be a bit brighter and more like a classic homemade cobbler.
Why is it called a dump cake?
The “dump” name comes from the easy method: you literally dump each ingredient into the baking dish in layers, with hardly any mixing required. It’s all about maximum flavor with minimum effort!
What cake mix works best?
Classic yellow cake mix gives the cake that rich, buttery flavor, but white or even butter pecan cake mix are fun alternatives that complement the blueberry cream cheese combo beautifully.
How do I know when my dump cake is done baking?
Look for a golden brown top with bubbling edges and an aroma that’s pure blueberry heaven. The filling will thicken as it cools, so a few juicy bubbles are a good sign!
Can Blueberry Cream Cheese Dump Cake be made gluten-free?
Yes! Simply swap out the regular cake mix for your favorite gluten-free yellow or white cake mix. You’ll still get that dreamy, spoonable cake with all the same flavors.
Final Thoughts
No matter when you serve it or how you top it, this Blueberry Cream Cheese Dump Cake is that perfect blend of easy and heavenly. Share it at gatherings, bake it for your family, or just treat yourself—you’ll find plenty of reasons to whip it up again and again!
Print
Blueberry Cream Cheese Dump Cake Recipe
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Description
Indulge in the deliciousness of this Blueberry Cream Cheese Dump Cake, a simple yet decadent dessert that combines the sweet tanginess of blueberries with creamy cheese and a buttery cake topping. Perfect for any occasion!
Ingredients
Blueberry Layer:
- 1 (21-ounce) can blueberry pie filling
Cream Cheese Layer:
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 cup granulated sugar
- 1 teaspoon vanilla extract
Cake Topping:
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans (optional)
Instructions
- Preheat the oven: Preheat to 350°F and grease a 9×13-inch baking dish.
- Layering: Spread blueberry pie filling in the dish.
- Cream Cheese Mixture: Mix cream cheese, sugar, and vanilla until smooth. Drop spoonfuls over the blueberries.
- Adding Cake Mix: Sprinkle cake mix evenly over the top.
- Butter Drizzle: Drizzle melted butter over the cake mix.
- Optional: Sprinkle with chopped pecans.
- Bake: Bake for 40–45 minutes until golden brown and bubbly.
- Cool: Allow to cool for 10–15 minutes before serving.
Notes
- Serve warm with vanilla ice cream or whipped cream.
- For a homemade blueberry filling, mix fresh or frozen blueberries with sugar and lemon juice.
Nutrition
- Serving Size: 1 square
- Calories: 340
- Sugar: 26g
- Sodium: 280mg
- Fat: 17g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 44g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
