Ingredients
Fruit Filling
- 2 (20-ounce) cans of blueberry pie filling
Cake Topping
- 15.25 oz box lemon cake mix
- ½ cup salted butter, thinly sliced
Instructions
- Preheat the oven: Preheat your oven to 350°F (175°C) and lightly grease a 9×13-inch baking dish to prevent sticking.
- Pour the blueberry filling: Empty the blueberry pie filling into the prepared baking dish and spread it out evenly to create a uniform base.
- Sprinkle the cake mix: Evenly sprinkle the dry lemon cake mix over the blueberry filling without stirring; this layering creates the signature dump cake texture.
- Arrange the butter slices: Distribute the thinly sliced salted butter evenly over the dry cake mix to ensure moisture and richness as it bakes.
- Cover and bake: Cover the dish with aluminum foil and bake on the center rack for 1 hour and 10 minutes, or until the top is golden brown and the edges are bubbling to perfection.
- Serve warm: Remove from the oven and serve warm. For an extra indulgent experience, pair it with a scoop of vanilla ice cream.
Notes
- Do not stir the layers once assembled; the cake will self-structure as it bakes.
- Using salted butter adds flavor, but unsalted butter with a pinch of salt can be used instead.
- Allow the cake to cool slightly before serving to make slicing easier.
- Can be stored covered in the refrigerator for up to 3 days and reheated before serving.
- For a citrus twist, add lemon zest to the blueberry filling before baking.
- Prep Time: 10 minutes
- Cook Time: 1 hour 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
