Lemon Blueberry Dump Cake

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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.


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.

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    Lemon Blueberry Dump Cake

    5 from 3 votes
    By: Aimee
    Lemon Blueberry Dump Cake with Almond Whipped Cream is an easy, no mess recipe made with pantry ingredients!
    Prep Time: 5 minutes
    Cook Time: 50 minutes
    Total Time: 55 minutes
    Servings: 12 servings


    For the Cake:

    • 1 can blueberry pie filling 21 ounce
    • 1 can crushed pineapple (don't drain) 20 ounce
    • 1 box lemon cake mix 18.25 ounce
    • ¾ cup unsalted butter cut into tablespoons

    For the Cream:

    • 1 cup heavy whipping cream
    • 2 Tablespoons powdered sugar
    • ½ teaspoon almond extract
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    • For the cake, in a large 10 or 12-inch skillet, dump blueberry pie filling and crushed pineapple. Mix with a wooden spoon. Sprinkle dry cake mix on top of fruit (do NOT mix). Lay tablespoons of cut butter over the dry cake mix.
    • Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.
    • For the whipped cream, beat heavy cream, extract and powdered sugar in a stand mixer for 3-5 minutes until soft peaks form. Store in refrigerator.
    • Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!


    • This can also be baked in a 9×13 cake pan.
    • Just think of all the possibilities of dump cake flavors. Swap out the cake mix for your favorite. Then substitute the pie filling. You can skip the pineapple in any of these option!
    • See blog post for more recipe tips and tricks.


    Calories: 369kcal, Carbohydrates: 43g, Protein: 3g, Fat: 21g, Saturated Fat: 13g, Polyunsaturated Fat: 7g, Cholesterol: 53mg, Sodium: 346mg, Fiber: 1g, Sugar: 24g
    Course: Cake
    Cuisine: American
    Did you make this recipe?Mention @shugarysweets or tag #shugarysweets!

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    About Aimee

    Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

    Learn more about Aimee.

    Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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    Posted on February 15, 2024

    Comments & Reviews

    1. I make this all the time with yellow cake mix. I never thought to use lemon! Guess who is going to the store later?! Thanks for the great idea!!

      1. There are so many flavor options, and I usually use a yellow cake too when making skillet cakes…but the lemon with the blueberry was just perfect 🙂

    2. Just stumbled across this recipe on fb and the pan set is gorgeous. I need new pans. Question in the recipe is there something that I can substitute for pineapple? (food allergy)

    3. I am definitely going to try this, can’t wait and the pans look amazing, I have been looking for some stainless steel pans and these are the ones..I love them

    4. Oh my, what a fabulous giveaway. Those pans are just stunning! And the dump cake doesn’t look too bad, either. 🙂

    5. This looks great! I am a huge fan of lemon and blueberry together! Perfect marriage of flavors in my book.

    6. Love blueberry and lemon! Can’t wait to try this tonight! I do have a question, though….if I don’t use a skillet, what size baking dish should I use? Thank you!

    7. I’ve discovered the lemon berry combo couple of months ago and can not get enough of it. Great cake and so easy to make it!

    8. Yum! this is so making my want this in my mouth right now! I love the combinations of the lemon and blueberries!

    9. I’ve always loved Nambe and the pans are just gorgeous. The cake looks totally yum. Lemon and blueberry are two of my favorite flavors separately and together.

    10. Oooo Aimee those pans look fantastic! So pretty – and so is the dump cake! Love blueberry and lemon combo too 😀

    11. I don’t know which I love the look of more, those pans or that scrumptious cake! Thanks for sharing, Aimee!

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