Lemon Blueberry Dump Cake
This bright and zesty Lemon Blueberry Dump Cake serves up an extraordinarily delicious dessert... minus the effort! With just 3 ingredients, and 5 minutes of prep, it's so easy to make! You can even make it in a crock pot, 9x13 dish, or cast iron skillet... the choice is yours!
Servings: 8
Ingredients
- 13.25 oz. Betty Crocker Lemon Cake Mix box
- 42 oz. Blueberry Pie Filling (use 2 cans 21 oz. each, OR use homemade Blueberry Pie filling)
- 1/2 cup Butter, melted (8 Tbsp.)
Instructions
- Gather your ingredients.
- Spray inside of 5 - 6 quart Crockpot with non-stick cooking spray.
- Empty cans of Blueberry Pie Filling into bottom of crockpot, and spread out evenly.
- In medium mixing bowl, combine dry Lemon Cake Mix and melted Butter, and stir until crumbly. (Break up any large chunks into small crumbles with spoon.)
- Pour cake/butter crumble mixture over blueberry mixture in crockpot, spread out evenly, and cover crockpot with lid.
- Cook on HIGH for 2 hours, or LOW for 4 hours.
- Serve hot with Ice Cream or Whip Cream and ENJOY!!
Notes
9x13 Instructions: Spray inside of 9x13 glass or ceramic baking dish. Add layers of ingredients, and bake for 30 minutes at 350 degrees, or until sides are hot and bubbly.
12" Cast Iron Skillet Instructions: Pour 3 tbsp. Melted Butter into bottom of 12″ Cast Iron Skillet & swirl around so bottom of skillet is evenly coated. Add layers of ingredients, and bake for 50 minutes at 350 degrees, or until top is crispy and sides are hot and bubbly.
FAQ's: For answers to Frequently Asked Questions or tips for common substitutions and variations, please refer to the detailed information above this recipe card.
