Blueberry Cheesecake Dump Cake
Soft cream cheese combined with tart blueberries creates the perfect balance of flavors in this blueberry cheesecake dump cake.
Servings: 12
Calories: 565kcal
Ingredients
- 42 ounces blueberry pie filling
- 8 ounces cream cheese, softened
- ¼ cup sour cream
- ½ cup powdered sugar
- 1 teaspoon vanilla extract
- 15.25 ounces white cake mix
- 1 cup salted butter, cold
Instructions
- Preheat the oven to 350°F. Spray a 9×13-inch baking dish with non-stick spray.
- Spread the blueberry filling into the bottom of the pan.
- In a medium bowl, use a hand mixer to combine the cream cheese, sour cream, powdered sugar, and vanilla extract until smooth and combined.
- Drop spoonfuls of the cream cheese mixture over top of the pie filling.
- Sprinkle the cake mix evenly over the first two layers.
- Slice very thin pats of butter and spread over the entire top of the cake mix. Cover as much of the cake mix as possible. Using cold butter is much easier to slice and to maintain square pats for covering the top of the dump cake.
- Bake cake for 40 minutes or until the topping is browned and the blueberry filling is bubbling around the edges.
- Allow the dump cake to rest for 15 minutes before serving it.
Notes
- When buying the cake mix at the grocery store, it is best to pick one that doesn’t have pudding mix in it; check the label to make sure.
- You’ll want to use a 9x13-inch baking pan for this easy recipe so that the texture and consistency are right. I’ve used an 11x7-inch pan before, and it turned out a little too thick, which changed the delicious texture of the dump cake.
- There may be a few dry cake mix spots on top. This is normal and is just where the butter did not saturate into the cake mix. You can add extra butter over the dry area. Check the cake after about 30 minutes to see if the melted butter missed any areas. The dump cake is made correctly and tastes delicious, even with dry spots on the top. Try to cover as much of the top as possible with butter. The pats of butter need to be VERY thin to cover the whole top of the cake.
- Oven temperatures vary and may need to be recalibrated periodically to ensure they are accurate. Make sure to keep a close eye on your cake as the suggested baking time approaches.
- Allowing the dump cake to rest for a bit before serving it will give the blueberry filling time to cool just a bit so that it is not super runny when you scoop into it.
Nutrition
Calories: 565kcal | Carbohydrates: 77g | Protein: 4g | Fat: 29g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 63mg | Sodium: 492mg | Potassium: 269mg | Fiber: 3g | Sugar: 57g | Vitamin A: 779IU | Vitamin C: 1mg | Calcium: 109mg | Iron: 2mg