You have got to try these easy 3 ingredient blueberry pie filling cupcakes. The perfect little dessert bite baked in a mini muffin tin that takes just 15 minutes to bake to perfection. With a dollop of frosting these cute fruit cupcakes are the best!

A hand with red nail polish holds a mini blueberry cupcake adorned with white frosting and a fresh blueberry on top. Other cupcakes, scattered blueberries, and hints of blueberry pie filling create a tempting backdrop on a white plate and wooden surface.
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We had a long weekend off so my girls and I got to baking! We like really easy recipes and were thrilled at how well our 3 ingredient blueberry pie filling dump cake cupcakes turned out! Now on the list as one of our favorite easy dump cake recipes! (post may contain affiliate links present)

Mini Blueberry Cupcakes

We are all too familiar with the traditional blueberry dump cake recipe but I like this method better. It’s lighter and rises much more than previous recipes we’ve tried. They were so delicious, moist, and only took about 5 minutes to put together before throwing them into the oven to rise.

You could easily use other types of pie filling like cherry but my very favorite pie, cake, pastry, and fruit in general is that blueberry flavor. I am sure we will continue on with the others in the future since this one turned out so well. ๐Ÿ˜‰

We started fooling with the “old fashioned” dump cake idea when we got our pressure cooker and made this yummy Instant Pot dump cake. We used apple pie filling for that one and it was really yummy!

An image showcases a can of Duncan Hines Comstock blueberry pie filling and a box of Duncan Hines Signature French Vanilla cake mix, flanked by two eggs. The text atop announces "3 Ingredient Blueberry Dump Cake Cupcakes.

I kept thinking because I thought it would be even easier if I could transfer that idea into cupcakes. Even better, using mini cupcake pan so you could pop them into your mouth. I mean what a yummy breakfast or dessert right? They were a real hit. Yep, this is what you’re going to need. If you’ve made a dump cake in the past you typically don’t use eggs, rather you use butter.

I found that those came out really flat and didn’t rise very much at all no matter what device you were cooking them in. I prefer my baked goods to rise and be fluffy so I knew substituting eggs for that butter would probably do the trick and they did!

Ingredients

  1. Store bought Cake mix – I use white cake mix or yellow cake mix, you could use really any flavor or brand
  2. Pie filling – used this blueberry filling but you could use another fruit
  3. Eggs
  4. We like these best in a mini muffin pan
  5. If making mini cupcakes like we did you’ll need tiny cupcake liners

If you wanted to bake in a regular muffin tin you would want to use our Cake Mix Blueberry Muffins timing for that. Adds about 6 minutes on to things but is more of a regular breakfast size. You can enjoy as is in the morning or with a scoop of vanilla ice cream for dessert with fresh blueberries on the top.

A hand is pouring blueberry canned pie filling into a white mixing bowl containing dry ingredients, perfect for any blueberry canned pie filling recipes. The can’s label reads “Blueberry,” and it displays an image of cheesecake with blueberry topping. The bowl rests on a light-colored surface.

How to Make Blueberry Pie Filling Cupcakes

Time needed: 14 minutes

3 Ingredient Blueberry Cupcakes

  1. Prepare

    In a bowl mix together your cake mix of choice and eggs. Then add your can of pie filling. Fold together very gently until all (or most, there will be specks left) of your cake mix is combined well. Use cupcake liners or spray your pan with non stick spray and preheat your oven to 350 degrees.

  2. Bake

    Fill your muffin cups 3/4 full and bake for 14 minutes for mini cupcakes, or 18 – 20 minutes for regular size cupcakes. Remove when top springs back when you touch them gently and are golden brown.

  3. Cool

    Take out when done and immediately scoop out to transfer on to a cooling rack so they do not continue to bake and dry out.


Can you use any pie filling flavor?

Yes!! Any fruit flavor will work for these, except lemon where there is not any real fruit included. Another option is that you can make your own pressure cooker apple pie filling to use instead so you can slice them into small bite size pieces.

Same method you see here with this easy blueberry pie filling dessert or dump cake. You can do the same thing with brownie mix! You would follow our cherry brownies recipe for that great idea.

How to save leftovers

If you do have some left, allow them to reach room temperature. Store in an airtight container on the counter and enjoy within the next 3 days.

When you’re done enjoying this dessert you’ll love our blueberry cobbler with cake mix or cherry pie filling dump cake too!

A person with red-painted nails holds a half-eaten blueberry muffin, reminiscent of blueberry pie filling. The small, moist muffin is dotted with visible blueberries. Blurred berries and a white plate create a soft background, almost like the aftermath of a delightful dump cake creation.
A hand with red nail polish holds a mini blueberry cupcake adorned with white frosting and a fresh blueberry on top. Other cupcakes, scattered blueberries, and hints of blueberry pie filling create a tempting backdrop on a white plate and wooden surface.
5 from 2 votes

Blueberry Pie Filling Dump Cake

By The Typical Mom
3 ingredient blueberry pie filling dump cake cupcakes are fun and delicious! The perfect little dessert bite that takes just 5 minutes to make and takes less than 15 minutes to bake to perfection.
Prep: 5 minutes
Cook: 14 minutes
Total: 19 minutes
Servings: 24
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Equipment

  • 1 muffin tin
  • 1 Bowl

Ingredients 

  • 1 box cake mix, 16.5 oz
  • 1 can pie filling, 21 oz
  • 2 eggs

Instructions 

  • In a bowl mix together cake mix and eggs, then add can of pie filling and fold together gently until all (or most, there will be specks left) cake mix is combined well.
  • Use cupcake liners or spray your pan with non stick spray and preheat your oven to 350 degrees.
  • Fill your muffin cups 3/4 full and bake for 14 minutes for mini cupcakes or 18-20 minutes for regular size cupcakes….or until top springs back when you touch them gently.
  • Enjoy!

Video

Nutrition

Serving: 3oz, Calories: 109kcal, Carbohydrates: 24g, Protein: 1g, Cholesterol: 13mg, Sodium: 173mg, Potassium: 26mg, Sugar: 12g, Vitamin A: 25IU, Vitamin C: 0.4mg, Calcium: 48mg, Iron: 0.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Additional Info

Course: Breakfast, Dessert, Snack
Cuisine: American
Tried this recipe?Mention @thetypical_mom or tag #thetypicalmom!

About The Typical Mom

Justine is the creative mind behind The Typical Mom and The Typical Family on YouTube. She began blogging about easy recipes, budget friendly activities for kids, and fun family travel destinations in September 2012.

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5 from 2 votes (1 rating without comment)

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15 Comments

  1. I made them a lemon cake mix and strawberry/rhubarb filling! Pretty and tasty! I also iced them with lemon icing with a touch of the sauce from the filling swirled into it!

  2. I made these tonight! I used lemon cake mix and made some homemade streusel for the top. i also added a splash of milk because i know fat helps make a super moist cupcake, which it definitely did! they turned out DELICIOUS! it was definitely a great idea to go with the lemon cake mix. lemons & blueberries make such a great flavour together! plus the hint of cinnamon and brown sugar from the streusel.. YUMMM!

    1. 18 minutes or so depending on your oven. Until they are golden brown on top and spring back when touched in middle.

  3. I tried the blueberry ones for my husbands birthday. I also made some chocolate with cherry pie filling ones. He liked the cherry and chocolate ones better.

    1. Use a stand diabetic recipe. Or look for a keto cupcake recipe. Obviously, it’ll still be on the higher side (sugar wise) as tinned filling is very high in sugar.

    2. @Patricia Lyn Bigbie, I made sugar free cupcakes for my girlfriends birthday as she has diabetes. I used the sugar free Pillsbury chocolate cake mix with the no sugar added cherry pie filling from Duncan Hines and you would never know they are sugar free. I also frosted the cupcakes with Pillsbury sugar free frosting. So moist and delicious ๐Ÿ˜‹