Blueberry Lemon Dump Cake Recipe
Looking for a dessert that’s easy, fruity, and delicious? This Blueberry Lemon Dump Cake Recipe is a crowd-pleasing treat with minimal prep.
Ingredients
- 1 can 21 oz blueberry pie filling
- 1 can 15 oz crushed pineapple, drained
- 1 box 15.25 oz yellow cake mix
- ½ cup unsalted butter sliced
- 1 tablespoon lemon juice
- 1 tablespoon lemon zest
- ¼ teaspoon salt
- Non-stick spray for greasing pan
- Optional: ½ cup chopped nuts or coconut
Instructions
- Preheat oven to 350°F (175°C).
- Spray baking dish with non-stick spray.
- Dump blueberry pie filling into the dish.
- Spread evenly using a spatula.
- Add drained pineapple over the filling.
- Drizzle lemon juice and sprinkle zest.
- Sprinkle salt for flavor balance.
- Add dry cake mix evenly over fruit.
- Place butter slices evenly across top.
- Optional: Add nuts or coconut.
- Do not stir at any point.
- Bake for 45–50 minutes until golden.
- Remove and let cool slightly.
- Serve warm with vanilla ice cream.
Notes
- Use fresh lemon zest for extra brightness.
- Don’t mix the layers; keep them stacked.
- Swap pineapple with fresh berries if desired.
- Add white chocolate chips for sweetness.
- Serve warm for best texture and flavor.
- Store leftovers in the fridge, covered.
- Reheat individual servings in microwave.