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Lemon Blueberry Cheesecake Dump Cake

Lemon Blueberry Cheesecake Dump Cake for Effortless Bliss

Lemon Blueberry Cheesecake Dump Cake is an effortless dessert combining creamy cheesecake and juicy blueberries, perfect for any occasion.
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Prep Time 10 minutes
Cook Time 50 minutes
Cooling Time 10 minutes
Total Time 1 hour 10 minutes
Servings: 12 slices
Course: Desserts
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cake Layer
  • 15.25 oz Yellow Cake Mix
  • 0.5 cup Unsalted Butter melted
For the Cheesecake Layer
  • 8 oz Cream Cheese softened
  • 1 cup Granulated Sugar
  • 0.25 cup Lemon Juice fresh
  • 1 teaspoon Vanilla Extract
For the Fruit Layer
  • 21 oz Blueberry Pie Filling canned
  • 1.5 cups Fresh Blueberries
For Serving (Optional)
  • 1 serving Whipped Cream for garnish

Equipment

  • 9x13-inch baking dish
  • Mixing bowl
  • spatula

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
  2. In a mixing bowl, beat together cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth.
  3. Spread blueberry pie filling evenly in the baking dish and top with fresh blueberries.
  4. Spoon the cream cheese mixture over the blueberries evenly.
  5. Sprinkle the dry yellow cake mix over the cream cheese layer without mixing.
  6. Drizzle melted butter evenly over the dry cake mix.
  7. Bake for 45-50 minutes or until the top is golden and bubbly.
  8. Allow the cake to cool for about 10 minutes before serving.

Nutrition

Serving: 1sliceCalories: 320kcalCarbohydrates: 48gProtein: 4gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 40mgSodium: 260mgPotassium: 150mgFiber: 1gSugar: 28gVitamin A: 8IUVitamin C: 10mgCalcium: 6mgIron: 6mg

Notes

For best results, ensure cream cheese is at room temperature and use fresh blueberries for optimal flavor.

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