Lemon Blueberry Cheesecake Dump Cake
A delightful blend of creamy cheesecake and fruity blueberry goodness, this dish is simple and satisfying, perfect for busy nights or family gatherings.
Ingredients
Fruit Layers
- 1 can blueberry pie filling (21 oz)
- 1 ½ cups fresh blueberries Fresh blueberries enhance flavor and texture
Cream Cheese Mixture
- 1 package cream cheese (8 oz), softened Make sure it's at room temperature for easier mixing
- 1 cup granulated sugar
- ¼ cup lemon juice (fresh is best!)
- 1 teaspoon vanilla extract
Cake Ingredients
- 1 box yellow cake mix (15.25 oz)
- ½ cup unsalted butter (1 stick), melted Drizzle evenly to prevent dry patches
Optional Toppings
- as desired Whipped cream for serving Adds extra richness
Instructions
Preparation
- Preheat your oven according to the baking dish guidelines and gather all your ingredients.
- In a mixing bowl, combine the softened cream cheese and granulated sugar until thoroughly mixed.
- Add in the lemon juice and vanilla extract, blending until well combined.
Layering
- Spread the blueberry pie filling evenly across the bottom of your baking dish.
- Sprinkle fresh blueberries over the blueberry pie filling.
- Pour the cream cheese mixture over the blueberries in the baking dish and spread it out gently.
- Sprinkle the yellow cake mix evenly over the cream cheese layer.
- Drizzle the melted butter evenly over the top of the cake mix.
Baking and Serving
- Place the baking dish in the preheated oven and bake until the top is golden brown and a toothpick inserted comes out clean.
- Allow the dump cake to cool slightly before serving, optionally topped with whipped cream.
Notes
For best results, ensure cream cheese is softened and don't skip fresh blueberries. Cool the cake slightly before cutting for better shape.