1. Can I use fresh blueberries instead of canned filling in this blueberry coconut dump cake?

Yes! Fresh blueberries work wonderfully in this blueberry coconut dump cake. Just mix them with a little sugar and cornstarch to create a natural filling. This gives the dessert a fresher taste and a slightly lighter sweetness than canned blueberry pie filling.

2. How can I make this easy blueberry coconut dump cake vegan-friendly?

To make a vegan blueberry coconut dump cake, simply replace the butter with melted coconut oil or plant-based butter, and use a vegan-friendly cake mix. The flavor stays rich and indulgent with a delicious coconut aroma.

3. What can I serve with blueberry coconut dump cake?

This blueberry coconut dump cake tastes amazing on its own, but it’s even better with a scoop of vanilla ice cream, coconut whipped cream, or fresh fruit on top. It’s a warm, tropical dessert perfect for any occasion.

4. How do I store leftover blueberry coconut dump cake?

Let the cake cool completely, then cover and refrigerate it for up to 4 days. Reheat individual portions in the microwave for a few seconds to enjoy that freshly baked flavor again.

Blueberry Coconut Dump Cake – The Best Easy Dessert Recipe (2025)

Description

Juicy blueberries meet toasted coconut and a buttery cake topping in this easy, island-inspired dump cake. The blend of tart fruit and creamy coconut makes this dessert both bright and comforting — perfect for potlucks, summer BBQs, or anytime you want a taste of the tropics.

Ingredients

Scale

🛒 Ingredients:

4 cups fresh or frozen blueberries
1 box yellow or white cake mix (15 oz)
½ cup (1 stick) unsalted butter, melted
½ cup sweetened shredded coconut (plus extra for topping)
1 teaspoon vanilla extract (optional)
Optional: whipped cream or coconut whipped topping for serving

Instructions

📝 Instructions:

Preheat Oven: Preheat oven to 350°F (175°C). Grease a 9×13-inch baking dish.
Fruit Layer: Spread blueberries evenly in the dish. Drizzle with vanilla extract if desired.
Cake Layer: Sprinkle dry cake mix evenly over the fruit. Do not stir.
Top with Butter & Coconut: Drizzle melted butter over the cake mix, then sprinkle shredded coconut evenly on top.
Bake: Bake uncovered for 35–40 minutes, until the topping is golden brown and the fruit is bubbling.
Cool & Serve: Cool slightly before serving. Serve warm with whipped cream or coconut whipped topping.

Notes

For a toasted coconut flavor, lightly toast the shredded coconut before adding it on top.
Frozen blueberries work perfectly — no need to thaw; just add 5 extra minutes to bake time.
For extra tropical flavor, sprinkle 1–2 tablespoons of crushed pineapple over the blueberries before baking.
Store leftovers covered in the fridge for up to 3 days.

Prep Time: 10 minutes
Cook Time: 35–40 minutes
Category: Dessert
Method: Baked
Cuisine: American / Tropical