Description
A delicious and easy-to-make dessert featuring blueberry pie filling and a creamy topping.
Ingredients
Scale
- 42 oz blueberry pie filling
- 8 oz cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 tsp vanilla extract
- 15.25 oz white cake mix (without pudding mix)
- 1 cup salted butter, cold and thinly sliced
Instructions
- Preheat oven to 350°F. Grease a 9×13-inch baking dish with non-stick spray.
- Spread the blueberry pie filling evenly across the bottom of the pan.
- In a bowl, beat together cream cheese, sour cream, powdered sugar, and vanilla until smooth.
- Drop spoonfuls of the cream cheese mixture over the blueberry layer.
- Evenly sprinkle the dry cake mix over the layers.
- Slice the cold butter into very thin pats and arrange them across the top, covering as much surface area as possible.
- Bake for about 40 minutes, until the top is golden and the blueberry filling is bubbling at the edges.
- Let rest for 15 minutes before serving.
Notes
- Choose a cake mix that does not contain pudding mix.
- A 9×13-inch pan ensures the proper texture; smaller pans may make the cake too thick.
- Some dry cake mix spots on top are normal; you can add extra butter if needed during baking.
- Check the cake around 30 minutes to ensure even butter coverage.
- Resting the cake before serving helps the filling thicken slightly.
- Already saw the steps above? These are the ingredients you’ll need
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 slice
- Calories: 539
- Sugar: 58 g
- Sodium: 449 mg
- Fat: 23 g
- Saturated Fat: 14 g
- Carbohydrates: 80 g
- Fiber: 3 g
- Protein: 3 g
- Cholesterol: 60 mg
Keywords: Blueberry Cream Cheese Dump Cake