Ingredients
- 2-21 ounce cans blueberry pie filling
- 15.25 ounce box lemon cake mix
- 1 cup unsalted butter melted (2 sticks)
Method
- Preheat oven to 350°F.
- Spread the blueberry pie filling evenly into the bottom of a 9x13 baking dish.
- Sprinkle the dry lemon cake mix evenly over the top. Do not mix.
- Pour the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
- Bake for 45–55 minutes, or until the top is golden brown and the filling is bubbly.
Nutrition
Notes
Can I use salted butter?
Yes, but it will slightly change the flavor. Unsalted gives you more control. Do I need to mix anything?
Nope! That’s the beauty of a dump cake—just layer and bake. Can I use homemade blueberry filling?
Absolutely. Just make sure you have about the same amount as two cans. Why is my cake mix still powdery?
That usually means some areas didn’t get enough butter. Try spreading it more evenly next time.
Yes, but it will slightly change the flavor. Unsalted gives you more control. Do I need to mix anything?
Nope! That’s the beauty of a dump cake—just layer and bake. Can I use homemade blueberry filling?
Absolutely. Just make sure you have about the same amount as two cans. Why is my cake mix still powdery?
That usually means some areas didn’t get enough butter. Try spreading it more evenly next time.