Description
This Blueberry Cream Cheese Dump Cake is a simple and delicious dessert featuring layers of creamy, sweetened cream cheese over blueberry pie filling, topped with a buttery yellow cake mix. Perfect for any occasion, it’s easy to make and sure to impress your guests!
Ingredients
Scale
- 1 (8 oz) package cream cheese, softened
- 1 cup granulated sugar
- 1 teaspoon vanilla extract
- 1 (21 oz) can blueberry pie filling
- 1 (15.25 oz) box yellow cake mix
- 1/2 cup unsalted butter, melted
- 1 cup fresh blueberries (optional, for garnish)
- Powdered sugar (for dusting, optional)
Instructions
- Preheat your oven to 350°F (175°C).
- In a medium-sized mixing bowl, beat the softened cream cheese until smooth and creamy, about 2-3 minutes.
- Gradually add the granulated sugar while mixing, then add the vanilla extract and mix until well combined. Set aside.
- Spray a 9×13 inch baking dish with non-stick cooking spray.
- Pour the blueberry pie filling into the bottom of the prepared baking dish and spread it evenly.
- Dollop the cream cheese mixture over the blueberry filling, spreading it out as best as you can.
- Sprinkle the dry yellow cake mix evenly over the cream cheese layer.
- Drizzle the melted butter over the top of the cake mix, ensuring even coverage.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean.
- Allow the cake to cool for 10-15 minutes before serving.
- Cut into squares and serve warm or at room temperature. Garnish with fresh blueberries and a dusting of powdered sugar if desired.
Notes
- For a richer flavor, consider adding chocolate chips between the cream cheese and cake mix layers.
- You can substitute the blueberry pie filling with other fruit fillings like cherry or peach for a different twist.
- Leftovers can be stored in an airtight container in the refrigerator for 3-4 days. Reheat in the microwave for 20-30 seconds.
- Prep Time: 15 minutes
- Cook Time: 50 minutes