Lemon Blueberry Dump Cake

Lemon Blueberry Dump Cake

from bhg.com
Dessert
60 min
12 servings
411 kcal / serving

We're using lemon pie filling, fresh blueberries, and cake mix to create the ultimate summer dessert. You can have this lemon blueberry dump cake recipe in the oven with just 10 minutes of prep.

Ingredients

  • nonstick cooking spray
  • 121 to 22-ounce cans lemon pie filling
  • 12-layer size white or yellow cake mix
  • 1 cupfresh or frozen blueberries
  • ½ teaspoonpoppyseeds, optional
  • ¾ cupbutter, thinly sliced
  • sweetened whipped cream or vanilla ice cream

Directions

  1. 1

    Prep Pan Preheat oven to 350°F. Coat a 3-qt. rectangular baking dish with nonstick spray.

  2. 2

    Add Fruit Filling Spread lemon pie filling in the bottom of the prepared baking dish. Top with blueberries.

  3. 3

    Sprinkle on Cake Mix Sprinkle the cake mix over the lemon-blueberry mixture. Top with poppy seeds (if using). Place butter slices evenly over the cake mix.

  4. 4

    Bake and Serve Bake 35 to 40 minutes or until browned. Let cool 15 minutes before serving. Top servings with additional blueberries, whipped cream or ice cream.