Description
This Blueberry Cream Cheese Dump Cake is an easy and delicious dessert that combines sweet blueberry pie filling, creamy cream cheese, and a buttery cake mix topping. Perfect for a simple yet indulgent treat, it bakes up golden and bubbly with minimal effort and maximum flavor.
Ingredients
Scale
Fruit Base
- 1 (21-ounce) can blueberry pie filling
Cream Cheese Layer
- 1 (8-ounce) package cream cheese, softened and cubed
- 1/2 teaspoon vanilla extract
Cake Topping
- 1 box yellow cake mix
- 1/2 cup unsalted butter, melted
Additional
- Non-stick spray or butter, for greasing the baking dish
Instructions
- Preheat and Prepare Dish: Preheat your oven to 350°F (177°C) and lightly grease a 9×13-inch baking dish with non-stick spray or butter to prevent sticking.
- Layer Blueberry Pie Filling: Evenly spread the entire can of blueberry pie filling across the bottom of the prepared baking dish to create a juicy base layer.
- Add Cream Cheese and Vanilla: Dot the surface with cubed cream cheese pieces, then drizzle the vanilla extract evenly over the top to add richness and flavor.
- Sprinkle Cake Mix: Evenly sprinkle the dry yellow cake mix over the blueberry and cream cheese layer. Do not stir or mix; leave it as a dry topping.
- Pour Melted Butter: Carefully pour the melted butter evenly over the cake mix, ensuring to cover as much surface area as possible. This helps create a moist and golden crust.
- Bake: Place the dish in the preheated oven and bake for 40 to 45 minutes, until the top is golden brown and the filling is bubbly around the edges.
- Cool and Serve: Allow the cake to cool slightly before serving. This dessert is excellent served warm, optionally topped with vanilla ice cream or whipped cream for extra indulgence.
Notes
- For added texture and flavor, stir in 1/2 cup chopped pecans or walnuts before baking.
- You can substitute the yellow cake mix with white or butter cake mix depending on preference.
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream for a delicious finishing touch.