Lemon Blueberry Cheesecake Dump Cake
Easy 5-ingredient Lemon Blueberry Cheesecake Dump Cake with creamy cheesecake layer, jammy blueberries, and buttery golden crust. Perfect for parties and cookouts.
Equipment
- 9x13-inch baking dish
- Mixing bowls
- Oven
Ingredients
- 2 cans blueberry pie filling 21 oz each
- 1 box lemon cake mix 15.25 oz
- 8 oz cream cheese softened, cut into cubes
- ½ cup unsalted butter sliced into thin pats
- 1 whole lemon zest optional
- 2 cups fresh blueberries optional
Instructions
- Preheat oven to 350°F and lightly grease a 9x13 inch baking dish with butter or non-stick spray.
- Pour both cans of blueberry pie filling into the bottom of the prepared baking dish and spread into an even layer. Sprinkle lemon zest over the top if using.
- Scatter the cream cheese cubes evenly over the blueberry layer. Distribute them as evenly as possible without pressing them in or mixing.
- Pour the dry lemon cake mix directly over the cream cheese and blueberry layers in an even layer. Do not mix or stir.
- Place butter pats evenly across the top of the dry cake mix, covering as much surface area as possible to prevent powdery spots.
- Bake at 350°F for 45-50 minutes until the top is golden brown, edges are bubbling, and center is set (not wet or jiggly).
- Let rest for 10 minutes before serving. Serve warm with vanilla ice cream or whipped cream.
Notes
- Let the dump cake rest for at least 10 minutes before serving to allow layers to set
- Cover the entire surface with butter pats to prevent powdery spots on top
- Store covered in refrigerator for up to 4 days
- Freezes well for up to 2 months - thaw overnight before reheating
- Can substitute any fruit pie filling for variety