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Blueberry Pie Filling Dump Cake Cupcakes

You have got to try these easy 3 ingredient blueberry pie filling dump cake cupcakes. They are so much fun and delicious too! The perfect little dessert bite that takes just 5 minutes to make and takes less than 15 minutes to bake to perfection. With a dollop of frosting these cute fruit cupcakes are the best!

Blueberry Pie Filling Dump Cake

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! (originally published 2/18, affiliate links present)

Blueberry Cupcakes

We are all too familiar with the traditional 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 blueberry. I am sure we will continue on with the others in the future since this one turned out so well. 😉

A person holds a can of Signature Select Light Cherry pie filling or topping. The pink can features a cheesecake crowned with cherries, boasting just 70 calories per serving. Nearby shelves showcase a variety of products, perhaps including blueberry pie filling perfect for your next dump cake creation.

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!

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.

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.

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!

Blueberry pie filling dump cake cupcakes

  1. Cake mix – I used white, you could use really any flavor or brand
  2. Pie filling – used this blueberry filling but you could use another fruit or make your own homemade pie filling to use
  3. Eggs
  4. If making mini cupcakes like we did you’ll need these tiny cupcake liners

Don’t already have a mini muffin pan? this is the one I love

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.

Time needed: 14 minutes

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.
    Enjoy!

Same method you see here with this easy blueberry pie filling dump cake. I suggest you make those brownies after this with cherry, they’re winners too.

Here’s the link to make these moist cherry brownies and then use apple for air fryer dumplings.

A chocolate brownie bite topped with a swirl of white frosting and a whole cherry. A partial bite reveals a surprise cherry filling, reminiscent of biting into that first scoop of blueberry pie filling. Two similar brownie bites are blurred in the background.

When you’re done enjoying this dessert you’ll love our apple spice dump cake or cherry pie filling dump cake too! For more of the best muffin recipes check out this roundup.

You’ll love our zucchini blueberry muffins too.

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***** If you LOVED this recipe give it 5 Stars below and let everyone know what you thought about it. 😉

the typical mom
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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5 from 2 votes

Blueberry Pie Filling Dump Cake

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.
Course Breakfast, Dessert, Snack
Cuisine American
Keyword blueberry, bundt cake, cupcakes, dump, muffins, pie
Prep Time 5 minutes
Cook Time 14 minutes
Total Time 19 minutes
Servings 24
Calories 109kcal
Author The Typical Mom

Ingredients

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 Facts
Blueberry Pie Filling Dump Cake
Amount Per Serving (3 oz)
Calories 109
% Daily Value*
Cholesterol 13mg4%
Sodium 173mg8%
Potassium 26mg1%
Carbohydrates 24g8%
Sugar 12g13%
Protein 1g2%
Vitamin A 25IU1%
Vitamin C 0.4mg0%
Calcium 48mg5%
Iron 0.6mg3%
* Percent Daily Values are based on a 2000 calorie diet.
5 from 2 votes (1 rating without comment)
Recipe Rating




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Ro

Saturday 6th of March 2021

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!

The Typical Mom

Sunday 7th of March 2021

Oh yummy

Kayla

Thursday 18th of June 2020

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!

Connie

Friday 17th of April 2020

Do you make cake mix as directed or just the 2 eggs?

linda benik

Saturday 21st of March 2020

can this be cooked in a bunt cake, if so what temp. & time ?

Tara

Tuesday 16th of July 2019

How long would you cook for regular size cupcakes?

caterer

Tuesday 9th of June 2020

recipe lists 20 minutes duh

The Typical Mom

Friday 19th of July 2019

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

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