Description
A fast and comforting dessert featuring sweet blueberry pie filling, creamy cheesecake dollops, and a buttery cake-mix top.
Ingredients
Scale
- 30 oz blueberry pie filling (two 15‑oz cans)
- ½–1 cup fresh blueberries (optional)
- 8 oz cream cheese, softened
- 1 large egg
- ¼ cup granulated sugar
- 1 box yellow or lemon cake mix (15–16.5 oz)
- ½ cup cold butter (1 stick), thinly sliced or grated
- Optional toppings: whipped cream or vanilla ice cream, lemon zest, or sliced almonds
Instructions
- Preheat the oven to 350°F (175°C) and grease a 9×13‑inch baking dish.
- Spread the blueberry pie filling evenly across the bottom of the dish and sprinkle fresh blueberries on top if using.
- In a medium bowl, beat together cream cheese, egg, and sugar until smooth and creamy.
- Drop tablespoonfuls of the cream cheese mixture evenly over the fruit layer.
- Sprinkle the dry cake mix evenly over the cheesecake dollops and fruit.
- Cover the cake mix with thin slices or grated pieces of cold butter.
- Bake for 40–45 minutes until the top is golden brown and the filling bubbles at the edges.
- Let cool for at least 15 minutes before serving.
Notes
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 350
- Sugar: 15g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 6g
- Cholesterol: 50mg
Keywords: Blueberry Cheesecake Dump Cake