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Lemon Blueberry Cheesecake Dump Cake
Benchi

Lemon Blueberry Cheesecake Dump Cake

A quick and easy dessert that combines tangy lemon, sweet blueberries, and a luscious cream cheese layer, all topped with a buttery cake mix.
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Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings: 8 servings
Course: Dessert
Cuisine: American
Calories: 320
Ingredients Equipment Method

Ingredients
  

Ingredients
  • 21 oz blueberry pie filling (1 can)
  • 1.5 cups fresh blueberries For best flavor, use fresh blueberries.
  • 8 oz cream cheese (1 package) softened
  • 1 cup granulated sugar
  • 0.25 cup lemon juice fresh is best!
  • 1 teaspoon vanilla extract
  • 15.25 oz yellow cake mix (1 box)
  • 0.5 cups unsalted butter (1 stick), melted
  • to taste Whipped cream for serving (Optional.)

Equipment

  • 9x13-inch baking dish

Method
 

Instructions
  1. Preheat your oven to 350°F (175°C).
  2. Spray a 9×13-inch baking dish with non-stick cooking spray or line with parchment paper.
  3. In a mixing bowl, beat together softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth and creamy.
  4. Spread blueberry pie filling evenly across the bottom of the baking dish. Sprinkle fresh blueberries over the pie filling.
  5. Spoon the cream cheese mixture over the blueberries, spreading as evenly as possible.
  6. Evenly sprinkle the dry yellow cake mix over the top, covering the cream cheese layer completely.
  7. Pour melted butter evenly over the dry cake mix.
  8. Place the baking dish in the preheated oven and bake for 45-50 minutes or until the top is golden and bubbly.
  9. Allow the dump cake to cool for about 10 minutes before serving.