Blueberry Cream Cheese Dump Cake
Blueberry cheesecake dump cake is the best dessert when you are short on time and need an easy recipe that uses minimal ingredients and requires very little effort, but has tons of flavor and tastes homemade.
Ingredients
- 2- 15.75 ounce cans of blueberry pie filling
- 8 ounces of cream cheese softened
- 1 large egg room temperature
- ¼ cup granulated sugar
- 1 package yellow cake mix
- ½ cup salted butter cold
- 1-2 cups fresh blueberries optional
Instructions
- Preheat the oven to 350°F.
- Spread the blueberry pie filling into the bottom of a 9”x13” baking dish.
- In a medium bowl, use a hand mixer to combine cream cheese, egg, and granulated sugar until smooth and fluffy.
- Drop spoonfuls of the cream cheese mixture over the blueberry filling.
- Sprinkle the cake mix evenly over first two layers.
- Grate butter on a box grater or slice very thin pats of butter and spread over the entire top of the dry cake mix. Cover as much of the cake mix as possible. Hint: cold butter is much easier to work with than softer butter.
- Top with fresh blueberries.
- Bake for 40 minutes or until the topping is browned and the blueberry filling is bubbling around the edges. If needed during the last few minutes of baking, add additional butter to any areas where there is dry cake mix and bake a bit longer.
- Allow dump cake to rest for 15 minutes before serving.
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Notes
Storage:
Store leftover dump cake covered or in a container, in the refrigerator for 5-7 days or freeze for up to 1 month. Thaw in the refrigerator or reheat to serve.
Notes:
Serve with ice cream or whipped cream.
Letting the dump cake rest before serving lets the filling set up, along with the cheesecake layer.
Dump cakes can be served cold or warm.
If you end up with dry spots on the cake, that's okay. The best way to get the most coverage using the least amount of butter is by grating it. You can also cover the spots in the last few minutes of cooking with melted butter.
Swap the cake mix flavor for lemon or white to make lemon blueberry dump cake. For a little zing of flavor, add some lemon zest over the blueberry filling. You could even add lemon curd with the pie filling.
Nutrition
Calories: 456kcal | Carbohydrates: 76g | Protein: 4g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.4g | Cholesterol: 53mg | Sodium: 448mg | Potassium: 148mg | Fiber: 3g | Sugar: 53g | Vitamin A: 533IU | Vitamin C: 2mg | Calcium: 134mg | Iron: 2mg
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