This Slow Cooker Blueberry Dump Cake recipe is an easy way to make dessert while leaving the oven free for cooking dinner. It’s perfect for summer!
Don’t want to turn the oven on to make a blueberry pie? Make crockpot blueberry dump cake! Although you can enjoy it cold, I suggest serving it warm with vanilla ice cream on top.
Tonia’s Notes
An out-of-town friend first shared the recipe for dump cake with me over 25 years ago, and it’s still something we enjoy today. I love that it only requires a few ingredients that I can keep on hand, and that there are so many flavors we can make.
When making our Slow Cooker Favorites cookbook, we included a recipe for Crockpot Apple Cobbler, and it turned out so well that I had to make a blueberry version. Plus, blueberry season is in the summer, and it’s also a time of the year when you don’t want to turn your oven on as much. That being said, this recipe can really be enjoyed any time of the year for any occasion, from a weeknight treat at home to a holiday dinner with family.
How To Make Slow Cooker Blueberry Dump Cake
Blueberry Pie Filling
When I don’t have homemade blueberry pie filling in the freezer, I use store-bought, canned pie filling. This recipe is also delicious with one can of blueberry pie filling and one can of raspberry pie filling.
Toppings
For the powdered cake topping, you can use yellow, white, or spice cake mix. Each one has a different flavor profile, but you can use your favorite one! Since I used a yellow cake mix, I also sprinkled ground cinnamon on top. The spice cake mix includes spices, so you can skip adding cinnamon if you want.
Crisper Topping
Moisture from the slow cooker cover drips onto the cake mix as the blueberry dump cake cooks. For a crisper topping, I like to drape paper towels over the crockpot insert and replace the cover for the last 30 minutes of cooking.
Recipe Tips
- Oven Version: You can make this in the oven instead of a crockpot if you prefer. Spread the blueberry pie filling out in a greased 9×13-inch pan. Top with the cake mix and ground cinnamon, and drizzle with melted butter. Bake at 350˚F for 50-55 minutes.
- Refrigerator: Store leftover slow cooker blueberry dump cake in an airtight container in the fridge for 3-4 days or in the freezer for up to three months.
- Reheat: Allow frozen dump cake to thaw in the fridge overnight. Reheat it in the microwave or oven.
More Slow Cooker Desserts
- Slow Cooker Blueberry Bread Pudding
- Crockpot Chocolate Pudding Cake
- Slow Cooker Pumpkin Cobbler
- Crock Pot Peanut Clusters
Slow Cooker Blueberry Dump Cake
Video
Ingredients
- (2) 21 oz cans blueberry pie filling or use 4 ⅔ cups of homemade blueberry pie filling
- 13.25 oz yellow cake mix
- 1 teaspoon ground cinnamon
- ¾ cup butter melted
Instructions
- Spread the blueberry pie filling in the bottom of a greased crockpot insert.
- Top with the cake mix and sprinkle with ground cinnamon. Drizzle with melted butter.
- Cover and cook on low for 3-4 hours. For a crisper topping, during the last 30 minutes, drape paper towels over the crockpot insert, and replace the cover to absorb the moisture that drips from the cover.
Joseph Goniea says
Well done video. Simple, and just the right amount of detail and no unnecessary conversation added and taste delicious.
Joseph D. Goniea says
Good video, simple, with only necessary comments/suggestions and taste delicious.