Lemon Blueberry Dump Cake
This Lemon Blueberry Dump Cake is sweet, tangy, and so simple to make! It has the perfect summer flavors with blueberry pie filling, fresh blueberries, and lemon pie filling.
Servings: 12 servings
Ingredients
- 21 ounces blueberry pie filling
- 1 cup fresh blueberries
- 22 ounces lemon pie filling
- 15.25 ounce box yellow cake mix
- 3/4 cup butter melted
Instructions
- Preheat the oven to 350 degrees F. Grease a 9x13 inch baking pan with nonstick baking spray.
- Add the blueberry pie filling to the bottom of the prepared pan. Spread out evenly and to the edgers using an angled spatula.
- Sprinkle the fresh blueberries on top of the pie filling making sure to evenly distribute them.
- Add spoonfuls of lemon pie filling on top of the blueberries. Then spread out as much as possible using an angled spatula. Grab a skewer or butter knife and swirl the pie fillings.
- Add the dry yellow cake mix on top of the pie filling. Spread it out evenly to the edges.
- Pour the melted butter on top of the yellow cake mix. Try to cover all of the dry cake mix.
- Place in the preheated oven and bake for 45 minutes until the edges are golden brown.
- Let cool completely.
- Scoop and serve with whipped cream or vanilla ice cream.
- Cover with plastic wrap and store in the refrigerator.
Nutrition
Calories: 401kcal | Carbohydrates: 70g | Protein: 2g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 39mg | Sodium: 488mg | Potassium: 87mg | Fiber: 2g | Sugar: 50g | Vitamin A: 372IU | Vitamin C: 2mg | Calcium: 94mg | Iron: 1mg
