A buttery lemon cake is baked over blueberry pie filling. This dump cake is a crowd-pleaser for potlucks, cook outs, and celebrating anytime of the year.
Prep Time10 minutesmins
Cook Time45 minutesmins
Chilling Butter Time30 minutesmins
Total Time1 hourhr25 minutesmins
Course: Dessert
Cuisine: American
Keyword: blueberry, dump cake, lemon
Servings: 8people
Calories: 619cal
Author: Amy Desrosiers
Equipment
oven adjusted to center rack position
rubber spatula
can opener
cutting board & knife
9 x 13 baking dish
nonstick cooking spray
Ingredients
15.25ounceslemon cake mix
42ouncesblueberry pie filling
12tablespoon sunsalted butterfrozen for 30 minutes, and sliced into thin pats
Instructions
Preheat oven to 350°F. Spray an 9 x 13 baking dish with nonstick spray.
Dump both cans of blueberry pie filling into the greased pan and spread them.
Sprinkle lemon cake mix over the pie filling. Using a rubber spatula, spread the cake mix evenly over the pie filling.
Add sliced butter pats to the top of the cake evenly.
Bake for 45-50 minutes. The top of the cake will be firm, bubbly, and golden brown. Serve warm and enjoy!
Notes
Nutritional values may vary and are meant to be a guide.