Description
This Lemon Blueberry Cheesecake Dump Cake combines creamy cheesecake and tangy blueberries with a buttery lemon cake mix for a delightful dessert.
Ingredients
Scale
- 1 Box of Lemon Cake Mix
- 1 Can of Blueberry Pie Filling
- 1 Package of Cream Cheese (Softened)
- 1/2 Cup of Powdered Sugar
- 1/4 Cup of Lemon Juice
- 1/2 Cup of Melted Butter
- 1 Cup of Whipped Topping
- Fresh Blueberries
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×9 inch baking dish.
- Pour the blueberry pie filling evenly in the bottom of the dish.
- Blend the softened cream cheese, powdered sugar, and lemon juice until smooth.
- Pour the cream cheese mixture over the blueberry filling, covering it entirely.
- Sprinkle the lemon cake mix evenly on top.
- Drizzle the melted butter over the cake mix.
- Bake for 30-35 minutes until golden brown and bubbly.
- Allow to cool for a few minutes before serving with whipped topping and fresh blueberries.
Notes
Best if allowed to sit for a few hours or overnight; flavors meld beautifully.
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 18g
- Sodium: 250mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 39g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 55mg