Blueberry Cheesecake Dump Cake
Easy oven-baked blueberry cheesecake dump cake with pie filling, creamy cheesecake dollops, and a golden buttery cake mix topping.
Ingredients
Ingredients
- 30 oz blueberry pie filling
- 1 cup fresh blueberries
- 8 oz cream cheese softened
- 1 large egg
- 1/4 cup granulated sugar
- 1 box yellow or lemon cake mix 15.25 oz
- 1/2 cup unsalted butter cold, thinly sliced or grated
- Nonstick cooking spray or butter for greasing pan
Instructions
- Preheat the oven to 350°F and lightly grease a 9x13-inch baking dish with nonstick spray or butter.
- Spread the blueberry pie filling evenly over the bottom of the prepared baking dish.
- Sprinkle the fresh blueberries evenly over the pie filling.
- In a medium bowl, beat the softened cream cheese, egg, and granulated sugar together until smooth and creamy.
- Drop spoonfuls of the cream cheese mixture evenly over the blueberry layer, leaving some gaps so the berries peek through.
- Sprinkle the dry cake mix evenly over the top of the fruit and cheesecake layers, breaking up any clumps with your fingers.
- Arrange the cold butter slices or grated butter evenly over the surface of the cake mix, covering most of the top.
- Bake for 40 to 45 minutes, until the top is golden brown and the blueberry filling is bubbling around the edges.
- Remove from the oven and let cool for at least 15 minutes to allow the filling to set.
- Serve warm or at room temperature, plain or with whipped cream or vanilla ice cream.
Notes
- Use lemon cake mix for a slightly tangier Blueberry Cheesecake Dump Cake, or yellow cake mix for a classic buttery flavor.
- Make sure the butter is cold so it melts slowly and evenly, creating a golden, crisp topping instead of dry patches.
- Letting the cake rest before serving helps the cheesecake layer firm up and makes for neater slices or scoops.
- Store leftovers covered in the refrigerator for up to 4 days; rewarm individual portions in the microwave for 15 to 20 seconds.
- Make sure the butter is cold so it melts slowly and evenly, creating a golden, crisp topping instead of dry patches.
- Letting the cake rest before serving helps the cheesecake layer firm up and makes for neater slices or scoops.
- Store leftovers covered in the refrigerator for up to 4 days; rewarm individual portions in the microwave for 15 to 20 seconds.