Lemon Blueberry Dump Cake

Name: Lemon Blueberry Dump Cake
Prep time: 10 min
Cook time: 45 min
Total time: 55 min
Yield: 15 servings (3 cups lemon topping)
Ingredients: 6 cups fresh or frozen blueberries; 1 teaspoon ground cinnamon; 3/4 cup butter, melted; 1 package lemon cake mix (regular size); TOPPING:; 2 containers (6 ounces each) lemon yogurt; 1 container (8 ounces) frozen whipped topping, thawed; 1/2 cup marshmallow creme; 1/3 cup lemon curd; Additional blueberries, optional

Total Time Prep: 10 min. Bake: 45 min. + cooling

Yield 15 servings (3 cups lemon topping)

Test Kitchen Approved

Lemon blueberry dump cake comes together like magic—no mixing needed. It's loaded with fresh berries and served with a sweet, creamy topping.

Ingredients

6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
TOPPING:
2 containers (6 ounces each) lemon yogurt
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional

Directions

Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.

Nutrition Facts

1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.

This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada

Recipe Creator