Lemon Blueberry Cheesecake Dump Cake
A spoonable blueberry dessert with a lemon cream cheese layer and a dry cake mix topping moistened with melted butter.
Ingredients
Layers
- 1 15.25-ounce box yellow or white cake mix use dry
- 1 21-ounce can blueberry pie filling
- 8 ounces brick cream cheese softened
- ½ cup lemon juice
- ¼ cup granulated sugar
- ½ cup butter melted
- ½ cup blueberries optional; fresh or thawed and drained
Serving and Dish Preparation
- 1 cup prepared whipped cream optional, for the whole batch
- as needed oil or butter for lightly greasing the dish
Instructions
- Heat the oven to 350°F and grease a 9-by-13-inch dish. Beat softened cream cheese with the sugar until smooth; gradually mix in ½ cup lemon juice.
- Spread the canned blueberry pie filling in the dish. Spoon the cream cheese mixture over it in small, evenly distributed dollops.
- Sprinkle the 15.25-ounce cake mix over the full surface. Drizzle ½ cup melted butter carefully across the powder and gently dampen dry areas with a fork, without mixing all the layers together. Scatter the optional ½ cup blueberries over the top.
- Bake for 45–55 minutes until fruit bubbles around the edges and the topping is golden and cooked. If dry powder remains, carefully moisten it with hot fruit juice from the edge and bake longer. Shield with loose foil if browning too fast.
- Cool for approximately 30 minutes, then scoop into 12 portions. Offer the optional whipped cream separately, and refrigerate leftovers within 2 hours.
Notes
The package weights shown in the ingredients are important for moisture balance. Extend baking if any powder remains after the initial time range.