Craving a downright delicious dessert? You’re going to love this Lemon Blueberry Cheesecake Dump Cake recipe!
Looking for the perfect Dessert to add to your menu tonight? You’re in luck!
This surprisingly easy Lemon Blueberry Cheesecake Dump Cake takes just 4 Simple Ingredients. Plus, the lemon and blueberry combination nails that Spring-meets-Summer flavor perfectly! Now, whether you’re looking for an easy dessert for weeknight dinners or big get-togethers, friends and family will keep wanting more and more of this delicious dump cake!
So, are you ready to make your lemon blueberry cream cheese dump cake?
Here’s what you’ll need…
Lemon Blueberry Cheesecake Dump Cake
Where did dump cake originate?
Dump cakes were originally invented by Duncan Hines in 1980, and have since become a very popular dessert. Only using a few simple ingredients, you can make an incredibly delicious cake combining a warm buttery crumble with a warm fruit layer! They combinations and variations are endless.
Can a dump cake be frozen?
Dump cakes can absolutely be frozen! Just be sure to put them in an airtight container, then freeze for up to two or three months. Just be sure to thaw it out overnight before serving.
Do dump cakes work?
Yes, dump cakes absolutely work. In fact, they’re one of the easiest desserts you could make! All you need is a few simple ingredients, a little time, and you’ve got a tasty treat for any occasion.
What Other Readers Are Saying About This Recipe:
Abby writes, “I made this and it was big hit! It was so easy to throw together. All of it got eat fast. I will definitely be making this for cookouts this summer!”
Audrea writes, “Made it for Easter and everyone loved it!”
Carrie writes, “Always a hit with my family, quick, easy and delicious dessert.”
Annie writes, “Tried this recipe. Very easy and delicious.”
Keith writes, “Delicious!!!! And so easy!!!”
Lemon Blueberry Cheesecake Dump Cake
- 2 21-oz Cans Blueberry Pie Filling
- 15.25 oz (1 box) Super Moist Lemon Cake Mix
- 1 Stick Butter
- 8 oz Philadelphia Whipped Cream Cheese
- Preheat your oven to 350 degrees.
- Spray inside of 9×13 Casserole Dish with non-stick cooking spray.
- Empty cans of Blueberry Pie Filling into Casserole Dish, and spread out evenly.
- Scoop out dollops of Cream Cheese and place on top of Blueberry Pie Filling.
- In medium mixing bowl, combine dry Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks with your spoon or fingers)
- Pour Cake Mix/Butter Crumble over blueberry/cream cheese layer in Casserole Dish, and spread out evenly.
- Bake for 30 minutes, or until sides are hot and bubbly.
- Serve with vanilla ice cream or whipped cream. Enjoy!!
Looking for more delicious dump cake recipes?? Check out my favorites below…
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