Cheesecake Blueberry Dump Cake
A delightful and simple dessert that combines creamy cheesecake with blueberry pie filling and a golden cake topping, perfect for summer gatherings.
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Yield: 12-15 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 package of yellow cake mix
- 1 can of blueberry pie filling
- 2 packages of cream cheese, softened
- 1/2 cup of sugar
- 1 teaspoon of vanilla extract
- 1/2 cup of melted butter
- 1 cup of sour cream
- 1 teaspoon of lemon juice
Instructions
- Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking dish.
- In a bowl, beat the softened cream cheese, sugar, vanilla extract, and lemon juice until smooth.
- Spread the blueberry pie filling evenly on the bottom of the greased baking dish.
- Pour the creamy mixture over the blueberry filling.
- Sprinkle the yellow cake mix generously over the cream cheese layer.
- Drizzle the melted butter over the cake mix.
- Dollop spoonfuls of sour cream on the top of the cake mix.
- Bake for 35-40 minutes, or until golden brown.
- Let the cake rest for a few minutes before serving warm.
Notes
Pair with a scoop of vanilla ice cream or whipped cream for extra indulgence. Can be stored in the fridge for 3-4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 320
- Sugar: 20g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 30mg
Find it online: https://thestationrecipes.com/cheesecake-blueberry-dump-cake/