Blueberry dump cake with whipped topping

Prep Time: 10 minutes | Cook Time: 40 minutes | Total Time: 50 minutes | Serves: 6

This cake from Tenille Lafontaine (@RealTenille) is best served warm and gooey from the oven, with fresh whipped cream on top (or ice cream!) but can be made a day ahead and reheated before serving.

Blueberry Dump Cake With Whipped Topping


For the cake

  • 1 box of vanilla cake mix
  • 1 can blueberry pie filling 540ml
  • 1 cup fresh blueberries
  • ½ cup butter, chilled

For the whipped topping

  • 1 cup heavy cream
  • 1 tsp vanilla extract
  • 1 tbsp confectioners sugar


For the cake

  1. Preheat the oven to 350 degrees.
  2. Spray the bottom of a 9x13 glass baking dish.
  3. Spread the can of blueberry pie filling to cover the entire pan.
  4. Next, add the dry vanilla cake mix, sprinkling it evenly on top of the pie filling.
  5. Add a handful of blueberries on top of the cake mix (no real measurement here, the remainder is just for garnish after the cake is baked).
  6. Thinly slice the butter into squares, strips or rectangles (do what works for you, Picasso) and lay on top of the powdered cake mix and blueberries.
  7. That’s it! Bake in the preheated oven for 40 minutes or until the cake topping is golden brown.

For the whipped topping

  1. Chill a bowl in the fridge while you’re preparing the cake.
  2. Remove from the fridge when the cake is ready and add the cream to the bowl. Whip the cream until stiff peaks are just about to form.
  3. Beat in the vanilla and confectioners’ sugar (be careful not to overbeat or the cream will then turn into a buttery texture).

What you'll need