Lemon Blueberry Dump Cake

Lemon Blueberry Dump Cake is so easy with just 3 simple ingredients! You dump everything into a baking dish and that's about all it takes to prepare. Perfect served warm with vanilla ice cream.

Course Dessert

Cuisine American

Prep Time 5

Cook Time 1

Total Time 1 5

Servings

Calories 492kcal

Author Karly Campbell

Ingredients

42 ounces blueberry pie filling 2 cans, 21 ounces each
15 ounces lemon cake mix see notes
12 tablespoons butter

Instructions

Preheat oven to 350 degrees. Spray a 9x13 baking dish with non-stick spray.
Spread the blueberry pie filling in an even layer in the baking dish.
Sprinkle the dry cake mix over the top of the fruit in an even layer.
Thinly slice the butter and arrange it evely over the top of the cake mix, taking care to cover most of the cake mix with butter.
Bake for 1 hour or until the top is browned and the filling is hot and bubbly.
Serve warm with whipped cream or vanilla ice cream on top.

Notes

If you can’t find cans that are exactly 21 ounces or a cake mix that is 15 ounces, just use ones that are close. This recipe is very forgiving and hard to mess up.

We love the flavor of the lemon cake mix with the blueberry pie filling, but you can use white or yellow can mix if you prefer.

For an extra pop of freshness, sprinkle fresh blueberries (around 1 cup) over the top of filling before topping with cake mix.

Store in the fridge for up to 5 days.

Nutrition