25+ Savory Crockpot Blueberry Dump Cake Recipes for Every Occasion

If you’re a fan of easy, delicious desserts, then crockpot blueberry dump cakes are about to become your new go-to treat.

These desserts are the perfect solution for busy days when you want a homemade dessert without spending hours in the kitchen.

The beauty of dump cakes is that they’re incredibly simple to make — all you need is a few ingredients and a crockpot.

Blueberries add a burst of sweetness and tanginess to these cakes, creating a perfect balance of flavor.

Whether you prefer your dump cake with a buttery, golden topping or a nutty, crunchy crust, the possibilities are endless.

Best of all, crockpot dump cakes can be made ahead of time and are perfect for family gatherings, holidays, or casual weeknight indulgences.

With over 25 delicious variations to choose from, you’ll never run out of new ways to enjoy this classic dessert.

Let’s dive into some of the best crockpot blueberry dump cake recipes you can make today!

25+ Savory Crockpot Blueberry Dump Cake Recipes for Every Occasion

Crockpot blueberry dump cakes are an incredibly versatile and fuss-free dessert option that brings both comfort and satisfaction to any occasion.

With endless flavor combinations — from tropical twists to indulgent chocolate layers — you’re sure to find a recipe that suits your taste.

Whether you’re looking for a simple, sweet treat or something more complex, these recipes are designed to be easy, adaptable, and full of flavor.

So grab your crockpot, gather your ingredients, and enjoy these delicious blueberry dump cakes the next time you need a dessert that’s as easy as it is delicious.

Classic Blueberry Delight Crockpot Dump Cake

This recipe is a timeless classic that blends the tartness of blueberries with the sweetness of a soft, buttery cake. Perfect for gatherings or a cozy family dessert, it’s incredibly easy to prepare, requiring minimal effort and yielding maximum flavor. Using simple pantry staples, this dish is a delightful treat that tastes like you spent hours in the kitchen.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) yellow cake mix
3. 1/2 cup unsalted butter, melted
4. 1/4 cup granulated sugar (optional)
5. Vanilla ice cream or whipped cream for serving (optional)

Instructions:

1. Spray the inside of your crockpot with nonstick cooking spray.
2. Spread the blueberry pie filling evenly across the bottom of the crockpot.
3. Sprinkle the dry yellow cake mix over the blueberries, ensuring an even layer.
4. Drizzle the melted butter over the cake mix. If you prefer a sweeter dessert, sprinkle granulated sugar on top.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours. The top should be golden and bubbly.
6. Serve warm with vanilla ice cream or whipped cream for an extra touch of indulgence.

This classic recipe delivers a dessert that is not only simple to make but also bursting with rich blueberry flavor and a crumbly, buttery topping. Its versatility makes it a go-to option for various occasions, from casual family dinners to festive celebrations.

Lemon-Blueberry Fusion Crockpot Dump Cake

This variation combines the zesty brightness of lemon with the rich, juicy sweetness of blueberries, creating a refreshing and delightful dessert. The hint of citrus adds an extra layer of complexity, making this cake an irresistible treat for any palate. It’s a perfect way to enjoy a fruity dessert with a twist.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) lemon cake mix
3. 1/2 cup unsalted butter, melted
4. 1 tsp lemon zest (optional)
5. Powdered sugar for garnish
6. Whipped cream for serving (optional)

Instructions:

1. Lightly grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly on the bottom of the crockpot.
3. Sprinkle the lemon cake mix over the top, ensuring an even layer.
4. Drizzle melted butter evenly across the cake mix. Add lemon zest for extra flavor, if desired.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours. The top should have a golden crust and a slight citrus aroma.
6. Let the cake cool slightly, then sprinkle with powdered sugar. Serve with whipped cream for a creamy finish.

This dessert is a refreshing take on the traditional dump cake, combining the best of lemon and blueberry in one harmonious dish. Its zesty undertone makes it a hit during spring and summer gatherings or anytime you crave something light yet indulgent.

Triple Berry Blueberry Dream Crockpot Dump Cake

For berry lovers, this recipe is a dream come true. The addition of raspberries and blackberries enhances the blueberry filling, resulting in a rich, flavorful medley. The moist cake topping ties it all together, creating a dessert that’s both decadent and satisfying.

Ingredients:

1. 1 can (21 oz) blueberry pie filling
2. 1 cup fresh or frozen raspberries
3. 1 cup fresh or frozen blackberries
4. 1 box (15.25 oz) white cake mix
5. 1/2 cup unsalted butter, melted
6. 1/4 cup brown sugar
7. Vanilla ice cream or Greek yogurt for serving

Instructions:

1. Coat the crockpot with nonstick spray.
2. Combine the blueberry pie filling, raspberries, and blackberries, then spread evenly in the bottom of the crockpot.
3. Sprinkle the white cake mix evenly over the berry mixture.
4. Drizzle melted butter across the cake mix, then sprinkle with brown sugar for a caramelized touch.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden brown and berries are bubbly.
6. Serve warm with a scoop of vanilla ice cream or a dollop of Greek yogurt for a tangy contrast.

This triple berry variation is a crowd-pleaser that elevates the classic dump cake to new heights. With its rich blend of flavors and textures, it’s a dessert that feels both comforting and gourmet, perfect for impressing guests or treating yourself.

Cinnamon Swirl Blueberry Crockpot Dump Cake

A warm, comforting dessert that combines the sweet, fruity burst of blueberries with the cozy aroma of cinnamon, this dump cake recipe is perfect for a chilly evening. The cinnamon creates a fragrant swirl throughout the cake, complementing the blueberries in a delightful way. It’s an easy yet impressive dessert that feels homey and luxurious all at once.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) yellow cake mix
3. 1/2 cup unsalted butter, melted
4. 1 tsp ground cinnamon
5. 1/4 cup brown sugar
6. Whipped cream or vanilla ice cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the crockpot.
3. In a bowl, mix the dry cake mix with ground cinnamon and brown sugar, then sprinkle evenly over the blueberries.
4. Drizzle the melted butter over the top, ensuring an even distribution.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours until the cake is golden brown on top.
6. Let cool slightly before serving with a scoop of whipped cream or vanilla ice cream for added indulgence.

This cinnamon swirl variation offers the perfect balance of flavors, with the cinnamon providing warmth and spice while the blueberries give a juicy burst in every bite. It’s the ideal dessert for cooler weather and is sure to impress guests with its inviting aroma and rich taste.

Peach & Blueberry Cobbler Crockpot Dump Cake

For those who enjoy the sweetness of peaches paired with the tangy notes of blueberries, this dump cake recipe is a dream come true. The peaches bring a soft, juicy texture that contrasts beautifully with the slightly tart blueberries, while the buttery cake topping forms a crispy, cobbler-like crust. It’s an easy, yet delicious dessert that is perfect for family dinners or gatherings.

Ingredients:

1. 1 can (21 oz) blueberry pie filling
2. 1 can (15 oz) peach pie filling
3. 1 box (15.25 oz) yellow cake mix
4. 1/2 cup unsalted butter, melted
5. 1/4 tsp ground cinnamon
6. 1/4 cup granulated sugar (optional)
7. Vanilla ice cream for serving (optional)

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling and peach pie filling in an even layer at the bottom of the crockpot.
3. Sprinkle the dry yellow cake mix evenly over the top.
4. Drizzle melted butter across the cake mix and add a sprinkle of cinnamon for extra flavor.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden brown and bubbly.
6. Serve warm with a scoop of vanilla ice cream for added creaminess.

The combination of peaches and blueberries offers a unique and refreshing take on the traditional dump cake. It’s a sweet, summery dessert that works beautifully for casual get-togethers, offering a comforting and indulgent experience for everyone.

Strawberry-Blueberry Coconut Crockpot Dump Cake

This tropical-inspired variation of the classic blueberry dump cake introduces coconut, adding an exotic twist. The sweet, fruity combination of strawberries and blueberries pairs perfectly with the rich flavor of coconut, creating a dessert that is both unique and indulgent. It’s a flavorful escape into paradise, making it an excellent choice for special occasions or casual treats.

Ingredients:

1. 1 can (21 oz) blueberry pie filling
2. 1 can (21 oz) strawberry pie filling
3. 1 box (15.25 oz) white cake mix
4. 1/2 cup unsalted butter, melted
5. 1/2 cup shredded coconut
6. 1/4 cup chopped toasted pecans (optional)
7. Whipped cream for topping

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry and strawberry pie filling evenly in the bottom of the crockpot.
3. Sprinkle the dry white cake mix evenly over the fruit filling.
4. Drizzle melted butter across the top, ensuring that the cake mix is evenly covered.
5. Sprinkle shredded coconut over the cake mixture for a tropical flavor and optional toasted pecans for added texture.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden brown and crispy.
7. Serve with whipped cream for a creamy, tropical finishing touch.

This strawberry-blueberry coconut dump cake offers a rich, tropical flavor profile that adds a fun twist to the traditional recipe. The coconut brings a chewy texture that contrasts beautifully with the soft fruit and buttery cake topping, creating a dessert that feels like a vacation in every bite.

Chocolate Chip Blueberry Crockpot Dump Cake

For those who love a bit of chocolate with their fruit, this dump cake recipe is an irresistible treat. The combination of rich chocolate chips and sweet blueberries adds depth to the dish, creating a decadent dessert that’s hard to resist. Whether served warm with ice cream or on its own, this chocolate-infused dump cake is a perfect way to indulge your sweet tooth.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) yellow cake mix
3. 1/2 cup unsalted butter, melted
4. 1 cup semi-sweet chocolate chips
5. 1/4 cup brown sugar
6. Vanilla ice cream for serving (optional)

Instructions:

1. Grease the crockpot with nonstick spray.
2. Spread the blueberry pie filling evenly across the bottom of the crockpot.
3. Sprinkle the dry cake mix evenly over the blueberries.
4. Drizzle melted butter over the cake mix and sprinkle with semi-sweet chocolate chips.
5. Add a touch of brown sugar on top for extra sweetness and a caramelized finish.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden and bubbly.
7. Serve warm with vanilla ice cream for an extra indulgent experience.

This chocolate chip blueberry dump cake is a perfect combination of fruity, chocolaty, and buttery goodness. The rich chocolate chips add a layer of indulgence to the already delicious dessert, making it a hit for anyone who enjoys the pairing of sweet and rich flavors.

Apple & Blueberry Pie Crockpot Dump Cake

This recipe combines the classic flavors of apple and blueberry, giving you a pie-like dessert without the fuss of pie crust. The tart blueberries and sweet apples balance each other perfectly, and the cinnamon-spiced cake topping creates a warm, comforting treat. It’s perfect for autumn gatherings, but it’s delicious year-round for any occasion.

Ingredients:

1. 1 can (21 oz) blueberry pie filling
2. 2 cups fresh or canned apple slices (or apple pie filling)
3. 1 box (15.25 oz) spice cake mix
4. 1/2 cup unsalted butter, melted
5. 1 tsp ground cinnamon
6. 1/4 cup chopped walnuts or pecans (optional)
7. Ice cream or whipped cream for serving

Instructions:

1. Spray the crockpot with nonstick cooking spray.
2. Spread the blueberry pie filling and apple slices (or apple pie filling) evenly in the bottom of the crockpot.
3. Sprinkle the dry spice cake mix over the fruit mixture.
4. Drizzle the melted butter evenly over the cake mix, ensuring it’s well distributed.
5. Sprinkle cinnamon over the top for added spice. If desired, add chopped walnuts or pecans for a crunchy finish.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden and the fruit is bubbling.
7. Serve warm with a scoop of ice cream or whipped cream for added decadence.

This apple and blueberry combination provides a perfect fall-inspired dump cake. The apples add a soft, caramelized flavor while the blueberries offer a fresh burst of tartness. The spiced cake topping ties everything together, making it a comforting, delightful dessert for any occasion.

Maple Pecan Blueberry Crockpot Dump Cake

For a dessert that feels like a cozy winter treat, this maple pecan blueberry dump cake brings together the rich, warm flavors of maple syrup and toasted pecans, alongside the sweetness of blueberries. The result is a decadent, indulgent cake with a nutty crunch that will leave your guests asking for more.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) butter pecan cake mix
3. 1/2 cup unsalted butter, melted
4. 1/4 cup pure maple syrup
5. 1/2 cup chopped pecans, toasted
6. Whipped cream or maple syrup for drizzling

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Sprinkle the dry butter pecan cake mix over the top of the blueberries.
4. Drizzle the melted butter and maple syrup evenly over the cake mix.
5. Sprinkle the toasted pecans over the top for a nutty crunch.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden and the fruit is bubbly.
7. Serve warm with a dollop of whipped cream or an extra drizzle of maple syrup for added sweetness.

This maple pecan blueberry dump cake is a perfect blend of rich, indulgent flavors. The maple syrup and toasted pecans add a layer of warmth and complexity, while the blueberries provide a burst of freshness. It’s an ideal dessert for the colder months or any time you’re in the mood for a sweet, comforting treat.

Tropical Blueberry Pineapple Crockpot Dump Cake

A vibrant, tropical twist on the classic blueberry dump cake, this recipe adds juicy pineapple to the mix, infusing the dessert with a refreshing sweetness. The combination of blueberries, pineapple, and a rich, buttery cake topping creates a luscious, exotic treat that transports you straight to a tropical paradise. It’s perfect for a summer gathering or when you want to add a bit of sunshine to your day.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 can (20 oz) crushed pineapple, drained
3. 1 box (15.25 oz) yellow cake mix
4. 1/2 cup unsalted butter, melted
5. 1/2 cup shredded coconut
6. 1/4 cup chopped macadamia nuts or almonds (optional)
7. Whipped cream for serving

Instructions:

1. Lightly grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Add the drained crushed pineapple on top of the blueberries.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers.
5. Drizzle the melted butter over the cake mix and sprinkle shredded coconut on top. Add chopped macadamia nuts or almonds for a nutty crunch if desired.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden and bubbly.
7. Serve warm with a dollop of whipped cream for a tropical touch.

This tropical blueberry pineapple dump cake brings a refreshing burst of flavor that’s perfect for summer parties or a light, exotic dessert after a hearty meal. The sweetness of the pineapple pairs beautifully with the tart blueberries, and the coconut and nuts give the cake a delightful texture and depth of flavor.

Raspberry Blueberry Cheesecake Crockpot Dump Cake

For dessert lovers who enjoy a rich, creamy treat with their fruit, this cheesecake-inspired blueberry dump cake is a game-changer. The tangy, creamy layers blend effortlessly with the sweet blueberries and a buttery cake topping, creating a luscious dessert that’s both decadent and satisfying. Perfect for those who love cheesecake but want a simplified version, this recipe is sure to impress.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 cup fresh or frozen raspberries
3. 1 box (15.25 oz) white cake mix
4. 1/2 cup unsalted butter, melted
5. 1/2 cup cream cheese, softened
6. 1/4 cup powdered sugar
7. 1 tsp vanilla extract
8. Whipped cream for serving

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling and fresh raspberries evenly in the bottom of the crockpot.
3. In a separate bowl, beat together softened cream cheese, powdered sugar, and vanilla extract until smooth.
4. Sprinkle the dry white cake mix evenly over the fruit layer, then drizzle the melted butter over the top.
5. Spoon small dollops of the cream cheese mixture across the cake mix.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden brown and bubbly.
7. Serve warm with whipped cream for a creamy, cheesecake-like experience.

This raspberry blueberry cheesecake dump cake combines the best elements of fruity sweetness and creamy tanginess, offering a decadent dessert that mimics the rich flavors of cheesecake without all the fuss. The cream cheese adds a smooth texture that complements the fruit, making it an indulgent, yet easy-to-make treat.

Caramel Blueberry Pecan Crockpot Dump Cake

A luxurious twist on the classic, this caramel blueberry pecan dump cake features the rich, smooth sweetness of caramel paired with the crunch of pecans. The combination of blueberries, caramel, and toasted pecans creates a dessert that’s perfect for anyone who enjoys sweet and nutty flavors in one decadent package. It’s ideal for the holidays or any occasion that calls for a comforting, indulgent dessert.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) butter pecan cake mix
3. 1/2 cup unsalted butter, melted
4. 1/2 cup caramel sauce
5. 1/2 cup chopped pecans, toasted
6. Whipped cream for topping

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Sprinkle the dry butter pecan cake mix over the top of the blueberries.
4. Drizzle the melted butter and caramel sauce evenly over the cake mix.
5. Add chopped toasted pecans for a crunchy texture and nutty flavor.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and bubbly.
7. Serve warm with a dollop of whipped cream for a creamy contrast.

This caramel blueberry pecan dump cake is a delightful combination of sweet, salty, and nutty flavors, creating a dessert that is both comforting and sophisticated. The caramel sauce adds a luxurious richness, while the pecans offer a satisfying crunch, making it perfect for holiday gatherings or special occasions.

Blueberry & Almond Joy Crockpot Dump Cake

Inspired by the classic candy bar, this almond joy dump cake incorporates the delightful flavors of coconut, almonds, and chocolate alongside the sweet blueberries. This indulgent dessert combines rich, smooth chocolate with the chewy coconut and crunchy almonds, all resting on top of a delicious blueberry base. Perfect for chocolate lovers, this cake is sure to impress.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1/2 cup shredded coconut
3. 1/2 cup chopped almonds
4. 1 box (15.25 oz) yellow cake mix
5. 1/2 cup unsalted butter, melted
6. 1/2 cup mini chocolate chips
7. Whipped cream for serving (optional)

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Sprinkle the shredded coconut and chopped almonds over the top of the blueberries.
4. Sprinkle the dry yellow cake mix evenly over the coconut and almonds.
5. Drizzle the melted butter evenly over the cake mix and sprinkle with mini chocolate chips.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and chocolate is melted.
7. Serve warm with whipped cream for added creaminess.

This blueberry almond joy dump cake combines rich chocolate, coconut, and almonds with blueberries for an indulgent dessert that’s both fun and satisfying. The familiar flavors of an Almond Joy candy bar are made even better in this easy-to-make crockpot cake, offering a sweet, crunchy, and creamy treat.

Pumpkin Blueberry Spice Crockpot Dump Cake

For a fall-inspired twist, this pumpkin blueberry spice dump cake combines the flavors of pumpkin and blueberry with warm spices like cinnamon and nutmeg. The pumpkin adds a velvety richness while the blueberries offer a fresh burst of flavor. This cozy, spiced dessert is perfect for the fall season, but it can be enjoyed all year round when you’re craving something comforting and seasonal.

Ingredients:

1. 1 can (15 oz) pure pumpkin puree
2. 2 cans (21 oz each) blueberry pie filling
3. 1 box (15.25 oz) spice cake mix
4. 1/2 cup unsalted butter, melted
5. 1 tsp cinnamon
6. 1/2 tsp nutmeg
7. Whipped cream or cinnamon ice cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. In a separate bowl, mix the pumpkin puree with cinnamon and nutmeg, then spread evenly over the blueberries.
4. Sprinkle the dry spice cake mix over the pumpkin mixture.
5. Drizzle melted butter evenly over the top.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is golden and the cake is set.
7. Serve warm with whipped cream or cinnamon ice cream for added comfort.

This pumpkin blueberry spice dump cake is a perfect dessert for autumn, combining the warmth of pumpkin and spice with the tartness of blueberries. The result is a flavorful and comforting dessert that’s ideal for family gatherings, holiday meals, or any time you want a cozy, seasonal treat.

Blueberry Banana Foster Crockpot Dump Cake

Inspired by the beloved Banana Foster dessert, this blueberry banana foster dump cake combines caramelized bananas with blueberries, all topped with a sweet, buttery cake layer. The banana adds a rich, tropical flavor that pairs beautifully with the blueberries, while the caramelization creates a deep, rich sweetness. It’s a sophisticated dessert with a comforting feel.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 2 ripe bananas, sliced
3. 1 box (15.25 oz) yellow cake mix
4. 1/2 cup unsalted butter, melted
5. 1/4 cup brown sugar
6. 1/4 cup dark rum (optional)
7. Whipped cream or vanilla ice cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Layer the sliced bananas over the blueberries.
4. Sprinkle the dry yellow cake mix evenly over the top.
5. Drizzle melted butter and brown sugar over the cake mix. If using rum, drizzle it on top for an extra kick.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and the bananas are caramelized.
7. Serve warm with whipped cream or vanilla ice cream for a rich and indulgent dessert.

This blueberry banana foster dump cake offers a delightful combination of caramelized bananas, sweet blueberries, and a buttery cake topping, making it a comforting and indulgent dessert. The rum adds a touch of sophistication and depth, making it ideal for a special occasion or a treat when you want something a little more indulgent.

Lemon Blueberry Coconut Crockpot Dump Cake

A zesty and tropical delight, this lemon blueberry coconut dump cake combines the tangy brightness of lemon with the sweetness of blueberries and the rich flavor of coconut. The cake topping becomes beautifully golden and crispy, while the blueberries create a warm, juicy base. Perfect for summer, this cake is light yet indulgent and works wonderfully for parties or as a refreshing dessert after a heavy meal.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) lemon cake mix
3. 1/2 cup unsalted butter, melted
4. 1/2 cup shredded coconut
5. 1/4 cup lemon juice
6. Zest of 1 lemon
7. Whipped cream or vanilla yogurt for serving

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly at the bottom of the crockpot.
3. In a bowl, combine the dry lemon cake mix, lemon juice, and lemon zest. Sprinkle it evenly over the blueberries.
4. Drizzle the melted butter over the cake mix, making sure it’s evenly distributed.
5. Sprinkle shredded coconut over the top for a tropical flair.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the cake is golden brown and bubbling.
7. Serve warm with whipped cream or a dollop of vanilla yogurt for added creaminess.

This lemon blueberry coconut dump cake offers a delightful combination of tart lemon and sweet blueberries, balanced by the rich, tropical flavor of coconut. The cake is refreshing, yet indulgent, making it the perfect choice for any occasion that calls for a light, fruity dessert.

Chocolate Blueberry Brownie Crockpot Dump Cake

This indulgent dump cake is a chocolate lover’s dream, combining the richness of chocolate brownies with the freshness of blueberries. The chocolate cake mixes beautifully with the sweet and slightly tart blueberries, while the gooey, fudgy brownie layer creates a decadent dessert experience. This recipe is perfect for those who want a dessert that’s equal parts comforting and indulgent, with the ultimate chocolate-to-fruit ratio.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (18.25 oz) brownie mix (for fudgy brownies)
3. 1/2 cup unsalted butter, melted
4. 1/2 cup semi-sweet chocolate chips
5. 1/4 cup sugar (optional for extra sweetness)
6. Whipped cream or vanilla ice cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly across the bottom of the crockpot.
3. In a separate bowl, prepare the brownie mix according to the package instructions, adding the melted butter and semi-sweet chocolate chips for an extra dose of chocolate flavor.
4. Pour the brownie batter over the blueberry filling and gently spread it out to cover the fruit.
5. If you prefer extra sweetness, sprinkle sugar on top before covering.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours until the top is set and a little fudgy.
7. Serve warm with whipped cream or a scoop of vanilla ice cream to balance the rich chocolate flavor.

This chocolate blueberry brownie dump cake is a dessert that’ll make anyone weak in the knees. The fudgy brownies and juicy blueberries make a perfect pairing, creating a dessert that’s rich, sweet, and just the right level of indulgence.

Peach Blueberry Crumble Crockpot Dump Cake

With a crunchy, golden crumble topping, this peach blueberry dump cake brings together the classic pairing of peaches and blueberries with a buttery, cinnamon-spiced topping that’s reminiscent of a crisp. It’s an easy and comforting dessert that feels like a warm hug on a chilly evening, perfect for family dinners or holiday get-togethers. The sweet, juicy peaches and blueberries mix beautifully with the crumble topping, creating a well-rounded flavor profile.

Ingredients:

1. 1 can (21 oz) blueberry pie filling
2. 1 can (15 oz) peach pie filling
3. 1 box (15.25 oz) yellow cake mix
4. 1/2 cup unsalted butter, melted
5. 1/4 cup rolled oats
6. 1/4 tsp ground cinnamon
7. 1/4 cup brown sugar
8. Whipped cream or vanilla ice cream for serving

Instructions:

1. Coat the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling and peach pie filling evenly in the bottom of the crockpot.
3. Sprinkle the dry yellow cake mix evenly over the fruit mixture.
4. In a separate bowl, combine melted butter, oats, cinnamon, and brown sugar to create the crumble topping. Sprinkle it over the cake mix.
5. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the topping is golden and crisp.
6. Serve warm with whipped cream or vanilla ice cream for added richness.

This peach blueberry crumble dump cake has the perfect balance of textures, with a juicy fruit base and a crunchy, cinnamon-laced topping. The dessert is hearty yet light and has a comforting sweetness, making it an excellent choice for any casual gathering or family meal.

Maple Cinnamon Blueberry Dump Cake

Maple syrup and cinnamon come together in this fall-inspired dump cake, adding warmth and depth of flavor to the already delicious combination of blueberries and cake. The natural sweetness of maple syrup and the spicy warmth of cinnamon infuse the cake with a rich, comforting taste that feels perfect for autumn. It’s a simple yet luxurious dessert that will make your home smell as good as it tastes.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 box (15.25 oz) yellow cake mix
3. 1/2 cup unsalted butter, melted
4. 1/4 cup pure maple syrup
5. 1 tsp ground cinnamon
6. 1/4 cup chopped pecans or walnuts (optional)
7. Whipped cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly at the bottom of the crockpot.
3. In a separate bowl, mix the dry yellow cake mix with cinnamon. Sprinkle the cake mix evenly over the blueberries.
4. Drizzle melted butter and maple syrup over the cake mix for added moisture and flavor.
5. Optionally, sprinkle chopped pecans or walnuts on top for a crunchy texture.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and bubbly.
7. Serve warm with whipped cream for a comforting, sweet finish.

This maple cinnamon blueberry dump cake combines the irresistible flavors of maple and cinnamon with the freshness of blueberries. The result is a cozy, indulgent dessert that feels perfect for cool weather and holiday gatherings.

Blueberry Raspberry Almond Crockpot Dump Cake

An exciting combination of blueberries, raspberries, and almonds, this dump cake recipe provides a deliciously tart and nutty twist on the classic fruit dessert. The blueberries and raspberries complement each other beautifully, while the almonds add a touch of crunch. It’s an elegant dessert that’s perfect for any special occasion or a simple indulgence after a long day.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 1 can (21 oz) raspberry pie filling
3. 1 box (15.25 oz) white cake mix
4. 1/2 cup unsalted butter, melted
5. 1/4 cup sliced almonds
6. 1/2 tsp almond extract
7. Whipped cream or vanilla ice cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry and raspberry pie fillings evenly in the crockpot.
3. In a bowl, mix the dry white cake mix with almond extract, then sprinkle it evenly over the fruit mixture.
4. Drizzle melted butter over the top.
5. Sprinkle sliced almonds on top of the cake mixture for extra crunch and flavor.
6. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and the fruit is bubbly.
7. Serve warm with whipped cream or vanilla ice cream for added richness.

This blueberry raspberry almond dump cake is a sophisticated yet simple dessert, offering a balance of sweet and tart fruit flavors with a nutty crunch. It’s perfect for those who love a little extra texture and depth of flavor in their desserts.

Banana Blueberry Walnut Crockpot Dump Cake

If you love the flavor combination of bananas and blueberries, this dump cake is for you. The ripe bananas add natural sweetness and a soft texture, while the blueberries burst with flavor and the walnut topping adds crunch. Together, these ingredients create a comforting and hearty dessert that will satisfy any sweet tooth.

Ingredients:

1. 2 cans (21 oz each) blueberry pie filling
2. 2 ripe bananas, sliced
3. 1 box (15.25 oz) yellow cake mix
4. 1/2 cup unsalted butter, melted
5. 1/2 cup chopped walnuts
6. 1/4 tsp ground cinnamon
7. Whipped cream for serving

Instructions:

1. Grease the crockpot with nonstick spray or butter.
2. Spread the blueberry pie filling evenly in the bottom of the crockpot.
3. Layer the sliced bananas over the blueberries.
4. Sprinkle the dry yellow cake mix evenly over the fruit layers.
5. Drizzle the melted butter over the cake mix.
6. Sprinkle chopped walnuts and cinnamon on top for added flavor and texture.
7. Cover and cook on high for 2-3 hours or low for 4-5 hours, until the top is golden and bubbling.
8. Serve warm with whipped cream for a creamy contrast.

This banana blueberry walnut dump cake combines rich, sweet bananas with the tartness of blueberries, all topped with a crunchy walnut topping. The result is a delicious, hearty dessert that’s perfect for any occasion.

Note: More recipes are coming soon!