Summer fruits make fabulous desserts, but when it’s hot, you also want to make something simple and easy. This patriotic dump cake recipe has only 5 ingredients and can be enjoyed year-round. It’s an easy recipe with blueberries.
Sometimes you just don’t want to put the time and energy into making Homemade Peach Cobbler or a Gluten Free Apple Crisp. This red, white and blue dump cake uses shortcut ingredients to make a delicious treat. Dump cake recipes are one of the easiest desserts out there!
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With so many get-togethers and holidays to celebrate during the summer months, it’s a good idea to have a few simple desserts in your back pocket. If you’re looking for an easy summer dessert to make for your next party, there’s no better option than a dump cake.
And when you use red, white, and blue ingredients, you can easily turn a simple dump cake into a beautiful patriotic dessert. That means this strawberry blueberry coconut dump cake will be perfect for any summer occasion.
What is Dump Cake?
If you have never heard of dump cake before, you may be a bit turned off by the name. While the name of this dessert is a bit off-putting, I promise the end result will make you happy you gave it a try.
Dump cake gets its name because all you have to do to make it is “dump” the ingredients into a pan. That means this dessert is not only extremely easy, it also uses just a few simple ingredients.
Dump Cake Ingredients
Most dump cakes are made up of canned fruit or pie filling, cake mix, and butter. Sometimes, like this strawberry blueberry dump cake, you’ll also need to add an extra topping on the cake.
That means you can make this simple dessert using just five ingredients! To make this red, white, and blue dump cake, you’ll need:
That’s it! With these simple ingredients, you’ll have a delicious dessert in under an hour – and with just five minutes of prep work.
How to Make this Dump Cake Recipe
Like I mentioned earlier, making dump cake can be as simple as dumping the ingredients into the pan.
But before you start pouring everything into your baking dish, take a minute to read through these simple steps. While you are able to “dump” the ingredients into the pan, you’ll need to add them in a certain order.
Start by pouring the pie filling into a prepared 9×13 baking pan. While you could simply pour both cans of pie filling into the pan and mix them together, I wanted to add a little patriotic flair to this dump cake.
I spooned the pie filling into the pan to create red and blue stripes at the bottom of the cake. Then, pour the dry cake mix over the top of the fruit.
Make sure to create an even layer of cake mix covering all the pie filling. Next, spoon the melted butter over the cake mix. Do your best to coat the dry cake with the melted butter, but don’t worry if all the mix isn’t completely covered.
Whatever you do, don’t mix the ingredients together! They need to be baked in this order for the cake to come out with the right consistency.
Finish putting your dump cake together by topping it with the coconut flakes. Place the cake in the oven to bake for around 50 minutes. You’ll know your dump cake is done with the top is golden brown and the pie filling is bubbling.
You can serve your dump cake warm, straight out of the oven, or allow it to cool to room temperature before serving. And of course–it’s extra delicious when it’s topped with whipped cream or vanilla ice cream!
More easy desserts
- Gluten-free Coconut Macaroons
- Recipe for Blueberry Dump Cake
- Cake Mix Cookies
- Caramel Apple Dip
- M&M Cake Bars
- Patriotic Poke Cake
- Chocolate Dump Cake with Cherries
- 1 21-oz can strawberry pie filling
- 1 21-oz can blueberry pie filling
- 1 box yellow cake mix
- ¾ cup butter, melted
- ¼ cup sweetened coconut flakes
- Preheat oven to 350 degrees. Grease a 9x13 cake pan with nonstick cooking spray.
- Spoon the strawberry and blueberry pie filling into the cake pan, creating stripes with the filling.
- Top the pie filling with yellow cake mix, spreading the cake mix in an even layer.
- Spoon the melted butter evenly over the cake mix. Do not mix in.
- Sprinkle the coconut flakes over the top of the cake.
- Bake in the preheated oven for 50 to 60 minutes, until the top of the cake is golden brown.
- Serve warm or allow to cool completely before serving.
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Amount Per Serving: Calories: 718Total Fat: 35gSaturated Fat: 18gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 58mgSodium: 833mgCarbohydrates: 98gFiber: 2gSugar: 41gProtein: 6g