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Lemon Blueberry Cheesecake Dump Cake

A close-up of a square slice of Lemon Blueberry Cheesecake Dump Cake showing layers of cake, creamy filling, and rich blueberries.
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Make this simple Lemon Blueberry Cheesecake Dump Cake by layering ingredients directly into a baking dish. This recipe requires minimal mixing for a sweet, fruity, and creamy dessert.

Ingredients

Scale
  • 1 (15 ounce) can of pure pumpkin puree (not pumpkin pie filling)
  • 1 (8 ounce) package cream cheese, softened
  • 1 cup granulated sugar
  • 2 large eggs
  • 1 teaspoon vanilla extract
  • 1 teaspoon lemon zest
  • 1/4 cup fresh lemon juice
  • 1 (21 ounce) can of blueberry pie filling
  • 1 (15.25 ounce) box yellow cake mix
  • 1 cup cold water
  • 1/2 cup (1 stick) unsalted butter, cut into small pieces

Instructions

  1. Preheat your oven to 350 degrees Fahrenheit. Lightly grease a 9×13 inch baking dish.
  2. In a medium bowl, beat the softened cream cheese, granulated sugar, eggs, vanilla extract, lemon zest, and lemon juice until smooth. This is your cheesecake layer.
  3. Spread the blueberry pie filling evenly over the bottom of the prepared baking dish.
  4. Carefully pour the cheesecake mixture over the blueberry filling. Do not mix.
  5. Sprinkle the dry yellow cake mix evenly over the cheesecake layer.
  6. Pour the cold water evenly over the dry cake mix.
  7. Distribute the small pieces of butter over the top of the dry cake mix layer.
  8. Bake for 50 to 60 minutes, or until the top is golden brown and a toothpick inserted near the center comes out mostly clean.
  9. Let the dump cake cool for at least 20 minutes before serving.

Notes

  • For a stronger lemon flavor, add an extra teaspoon of lemon zest.
  • You can substitute fresh or frozen blueberries mixed with 1 tablespoon of cornstarch for the pie filling.
  • Serve warm with a dollop of whipped cream or vanilla ice cream.

Nutrition

Find it online: https://spoonswirl.com/lemon-blueberry-cheesecake-dump-cake/