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This insanely delicious Strawberry Dump Cake with blueberries is super easy to make. Each bite is filled with blueberry pie filling, strawberry pie filling, French vanilla cake that has been topped with pecans, and a cinnamon-sugar mixture.

Delicious Dessert

I am a self-proclaimed chocoholic. There is, without a doubt, a complete infatuation with chocolate that I will probably never get over. However, even though I normally go for Deep Fried Oreos with Chocolate Dipping Sauce, Easy S’mores Cookies, or Decadent Oreo Cheesecake Bars, I do love other desserts too.

This dump cake is by far my favorite non-chocolate dessert. The crunchy pecans on top with the cake and combination of berries are out of this world. I’ll admit that I had to stop halfway through my photoshoot to eat a piece. I can’t help it; it’s too irresistible. Adding a scoop of vanilla ice cream on top, and I was in food heaven.

Ingredients

The ingredients for this easy dump cake recipe are simple—nothing fancy or hard when making this strawberry dump cake.

• Cake Mix (I used French Vanilla)
• Blueberry Pie Filling
• Pure Vanilla Extract
• Strawberry Pie Filling
• Butter
• Pecans (or other nuts of your choice)
• Cinnamon
• Sugar (I used white, but you could use brown sugar)

Directions

This blueberry strawberry dump cake recipe doesn’t take much effort on your part. Serve it warm with some ice cream or whipped topping for an extra special treat. Let’s take a look at the directions.

1. Warm up the oven to 350 degrees F and spray a 9×13 inch baking pan with cooking spray. 
2. Combine both pie fillings in the baking pan and stir. Mix in the vanilla and stir again. 
3. Add the French Vanilla cake mix to the top of the blueberries and strawberries. It’s important to completely cover the pie filling with cake mix so it cooks properly.
4. Add melted butter by drizzling all over the top of the cake mix. 
5. Add chopped pecans on top of the sprinkled cake mix. 
6. Sprinkle the cinnamon and sugar on top.
7. Bake the dump cake for 45-50 minutes. The top will be golden brown and there will be some fruit seeping out.

Caution: Cake will be boiling hot when you pull it out. Let it sit for 20 minutes to cool before serving.

Storage

Store any leftover dump cake in a sealed container with a lid. I prefer to refrigerate it because it will last 3-4 days. But you can leave it on the counter for 1-2 days if you’d rather store it at room temperature.

Variations

As with most of my recipes, you can easily make some variations. This is one of my favorite desserts to play with too. Here are a few ideas to try:

• One Fruit – You can stick with two cans of the same pie filling if you want. You could make this a blueberry or strawberry dump cake, and it will taste as great. I love the combo of the two, but you may want to try it differently.
• Nuts – Use almonds, walnuts, or hazelnuts on top instead of pecans.
• Almond Extract – Exchange all or at least half of the vanilla extract with almond extract. It’s an incredible flavor.

Helpful Supplies

Here are some of my go-to favorite kitchen supplies for this blueberry dump cake.

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