Gluten-Free Blueberry Dump Cake (Vegan)
Super easy to make, this gluten-free blueberry dump cake recipe requires very little hands-on prep time, and is ready in under an hour! Easy enough as a sweet snack for any day, but still worthy of a dessert for a special occasion. Totally dairy-free and vegan too.
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Jump to:
- What is Dump Cake?
- Why This Recipe Works:
- Ingredients You’ll Need:
- Recipe Notes + Substitutions:
- How to Make Gluten-Free Blueberry Dump Cake (Step by Step)
- Dish by Dish Tips/Tricks:
- Recipe FAQs:
- Other Gluten-Free Blueberry Recipes You’ll Enjoy
- Other Gluten Free Dessert Recipes You’ll Enjoy:
- Gluten-Free Blueberry Dump Cake (Vegan)
What is Dump Cake?
If you haven’t heard of a dump cake before, you’re in for a treat!
Dump cakes are a type of American dessert that are similar to a cobbler – made by “dumping” different ingredients in one single pan, without mixing. (How’s that for the perfect dessert with minimal effort?)
The main ingredients usually include some kind of canned fruit or pie filling, which is then finished off with a boxed cake mix, over which melted butter or margarine is poured. You then bake it until ready.
Why This Recipe Works:
- Simple Ingredients: You literally only need 5 main ingredients for this gluten-free dump cake recipe, and they are easily accessible at the local grocery store (nothing fancy required!)
- Very Easy to Make: All you need to do is “dump” the ingredients in a baking pan and then bake it. In fact, it’s so foolproof anyone can make it. The easiest dessert ever!
- Totally Gluten-Free, Dairy-Free & Vegan: The best part is that this easy dump cake recipe is 100% gluten-free, dairy-free and vegan, since we’re using vegan butter and gluten-free cake mix. This means that even those with Celiac disease or gluten or lactose intolerances, or those simply on a gluten-free diet or vegan diet can enjoy it without issues.
Ingredients You’ll Need:
Here’s a visual overview of the ingredients required for this gluten-free dump cake recipe.
(For exact measurements, please scroll down to the printable recipe card at the bottom of this post).
Recipe Notes + Substitutions:
- Blueberries: I used fresh blueberries, but frozen berries will work just as well. Alternatively, feel free to use other berries or fruits depending on what you have available (such as strawberries, raspberries, blackberries).
- Butter: I used vegan butter (dairy-free butter) to keep this recipe vegan and dairy-free. However, if you are not lactose-intolerant or vegan, go ahead and use normal unsalted melted butter or ghee instead.
- Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
- Vanilla Extract: I like adding vanilla extract for extra flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free vanilla extract instead.
- Gluten-Free Yellow Cake Mix: I used gluten-free yellow cake mix, but you may also use gluten free vanilla cake mix or white cake mix if you prefer. Alternatively, if you are not Celiac or gluten-intolerant, feel free to use normal cake mix instead.
- Vanilla Ice Cream: This delicious gluten-free dairy-free blueberry cake goes amazing with dairy-free vanilla ice cream, so I highly recommend it. If you are not lactose-intolerant, go ahead and use normal vanilla ice cream instead.
How to Make Gluten-Free Blueberry Dump Cake (Step by Step)
1. Preheat Oven and Grease
Preheat the oven to 350°F and grease an 8×8-inch baking pan with nonstick cooking spray.
2. Combine Blueberries, Butter, Sugar and Vanilla
In the previously-greased baking dish, mix together 3 1/2 cups blueberries, 1/3 cup melted butter, sugar, and vanilla extract.
3. Pour Gluten-Free Yellow Cake Mix on Top
Pour the yellow cake mix over the pan evenly and level using the back of a spoon.
4. Add Remaining Butter
Pour the rest of the melted butter on top of the cake mix evenly.
5. Distribute the Remaining Blueberries
Sprinkle the remaining blueberries over the cake mix.
6. Bake Until Golden
Bake for 45-50 minutes until the top of the gluten-free dump cake is golden brown.
7. Cool Slightly Before Serving
Let the gluten-free vegan dump cake cool for 10 minutes at room temperature. I highly recommending serving this delicious dessert with a scoop of vanilla ice cream and additional fresh blueberries.
Dish by Dish Tips/Tricks:
- Fresh, Frozen or Canned Berries: I used fresh blueberries for this gluten-free dump cake recipe, but frozen berries will work just as well. If you use canned blueberries (which tend to be sweeter as they come with some kind of syrup, you can go ahead and reduce the amount of sugar used so the dump cake will not be so sweet).
- Swap Out Blueberries for Other Berries: Alternatively, for a simply swap, feel free to use other berries in this vegan dump cake recipe (such as strawberries, raspberries, blackberries).
- Alternatively Filling Options: You may also use homemade cherry pie filling, or homemade apple pie filling if you prefer. Or you can also use canned fruit or canned pie filling for convenience.
- Use a Cast Iron Skillet: Make a skillet dump cake by baking the ingredients in a cast iron skillet as well.
- Prevent Top From Over Browning: Since we are pouring melted butter on top, the cake may get overly browned. A simple fix is to tent the cake with aluminum foil for the last 10 minutes of baking so it doesn’t get too brown.
Recipe FAQs:
To store, cover the gluten-free dump cake with plastic wrap, or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat this gluten-free blueberry dessert in the oven for a few minutes (or microwave) before enjoying with a scoop of ice cream.
Both dump cakes and cobblers are similar in the sense that they are both classic American desserts have a fruit filling topped with a baked layer of batter or dough.
However, a dump cake often uses a storebought mix that reinforces the ease of making the cake (just dump it all together), while a cobbler tends to include a biscuit or pastry topping that is usually made from scratch.
Other Gluten-Free Blueberry Recipes You’ll Enjoy
- Lemon Blueberry Cake (Gluten-Free, Dairy-Free)
- Lemon Blueberry Bread (Gluten-Free, Dairy-Free)
- Easy Blueberry Pie (Gluten-Free, Dairy-Free)
- Blueberry Crisp (Gluten-Free, Vegan)
- Blueberry Muffins (Gluten-Free, Dairy-Free)
- Almond Flour Blueberry Muffins (Gluten-Free, Dairy-Free)
- Blueberry Cornbread Muffins (Gluten-Free, Dairy-Free)
- Blueberry and Almond Flaxseed Porridge (Gluten-Free, Dairy-Free)
Other Gluten Free Dessert Recipes You’ll Enjoy:
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Gluten-Free Blueberry Dump Cake (Vegan)
- Total Time: 55 minutes
- Yield: 8 servings 1x
- Diet: Gluten Free
Description
Super easy to make, this gluten-free blueberry dump cake recipe requires very little hands-on prep time, and is ready in under an hour! Perfect for a sweet snack or dessert. Totally dairy-free and vegan too.
Ingredients
- 4 cups fresh blueberries, washed divided
- 1 cup unsalted vegan butter, melted, divided
- 1/2 cup granulated sugar
- 1 tablespoon vanilla extract
- 1 box gluten-free yellow cake mix (22 oz.)
- Dairy-free vanilla ice cream, for accompanying (optional)
Instructions
- Preheat Oven and Grease: Preheat the oven to 350°F and grease an 8×8-inch baking pan with nonstick cooking spray.
- Combine Blueberries, Butter, Sugar and Vanilla: In the previously greased baking pan, mix together 3 1/2 cups blueberries, 1/3 cup melted butter, sugar, and vanilla extract.
- Pour Gluten-Free Yellow Cake Mix On Top: Pour the yellow cake mix over the pan evenly and level using the back of a spoon.
- Add Remaining Butter: Add the rest of the melted butter to the baking pan evenly.
- Distribute Remaining Blueberries: Sprinkle the remaining blueberries over the cake mix.
- Bake Until Golden: Bake for 45-50 minutes until the top of the gluten-free dump cake is golden brown.
- Cool Slightly Before Serving: Let the dump cake cool for 10 minutes. If desired, serve with vanilla bean ice cream and additional fresh blueberries.
Notes
Blueberries: I used fresh blueberries, but frozen berries will work just as well. Alternatively, feel free to use other berries or fruits depending on what you have available (such as strawberries, raspberries, blackberries).
Butter: I used vegan butter to keep this recipe vegan and dairy-free. However, if you are not lactose-intolerant or vegan, go ahead and use normal unsalted melted butter or ghee instead.
Sugar: I used granulated white sugar, but you can also use light brown sugar, dark brown sugar, or coconut sugar if you prefer. If you are diabetic or insulin-resistant, I highly recommend using granulated monkfruit sweetener (a 1:1 sugar substitute that is zero glycemic index and will not raise your blood sugar).
Vanilla Extract: I like adding vanilla extract for extra flavor. If you are Celiac or gluten-intolerant, make sure you use certified gluten-free vanilla extract instead.
Gluten-Free Yellow Cake Mix: I recommend using this gluten-free yellow cake mix, but if you are not Celiac or gluten-intolerant, feel free to use normal yellow cake mix instead.
Vanilla Ice Cream: This delicious blueberry dump cake goes amazing with dairy-free vanilla ice cream, so I highly recommend it. If you are not lactose-intolerant, go ahead and use normal vanilla ice cream instead.
Storing: To store, cover the gluten-free dump cake with plastic wrap, or transfer to an airtight container and store in the refrigerator for up to 3 days. Reheat in the oven for a few minutes (or microwave) before enjoying with a scoop of ice cream.
- Prep Time: 10 mins
- Cook Time: 45 mins
- Category: Desserts
- Method: Baking
- Cuisine: American
I make this all the time with different or mixed fruits. I pout the melted butter in the cake mix and moisten the mix with the butter then follow what you do. Bakes get and no dry patches. A dash of cinnamon in the fruit – depending on the fruit used.
YAY! So happy to hear that you enjoy this dump cake! 🙂
do you think it would taste good if I added lemon extract to the blueberries? instead of vanilla
Hi Angela! Yes, if you prefer lemon extract go ahead! It will be a nice citrusy contrast to the sweet blueberries 🙂
I made this again with fresh cut up strawberries and Oh. my. goodness!!! Soooooooooooooo good!! I cut back on the sugar and it was PERFECT!!! Easiest dessert EVER! Thank you 🙂
YAY! So happy to hear that Barbara! Thanks for sharing how it went! Loved that you made this dump cake with fresh strawberries!
I made this last night. I used blueberries that I pressure canned in a light honey syrup and a gluten free yellow cake mix. I probably should have known that the blueberries would have been sweet enough with the cake mix but I added the full 1/2 cup sugar and for me, it was way too sweet. I added some whipped cream that I made with only a touch of sugar added and that helped mute the sweetness. This was very easy to make. This was my first “dump” cake ever so I know what to expect now. My daughter and her friend liked it. I’ll definitely make it again, with maybe 1/4 of the sugar if I use my canned blueberries again 🙂
YAY! So happy to hear your enjoyed this dump cake! Good tip on reducing the sugar if using canned blueberries! You can also use any other type of berries too, not just blueberries 😉