Lemon Berry Dump Cake Recipe

5 4 5
Lemon Berry Dump Cake Recipe
Lemon Berry Dump Cake Recipe photo by Taste of Home
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Lemon Berry Dump Cake Recipe

Read Reviews
5 4 5
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This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling
MAKES:
15 servings
TOTAL TIME:
Prep: 10 min. Bake: 45 min. + cooling

Ingredients

  • 6 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter, melted, divided
  • 1 package lemon cake mix (regular size)
  • TOPPING:
  • 2 containers (6 ounces each) lemon yogurt
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup marshmallow creme
  • 1/3 cup lemon curd
  • Additional blueberries, optional

Directions

Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half of the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries. Yield: 15 servings (3 cups lemon topping).
Originally published as Lemon Berry Dump Cake in Simple & Delicious February/March 2017

Nutritional Facts

1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.

  • 6 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter, melted, divided
  • 1 package lemon cake mix (regular size)
  • TOPPING:
  • 2 containers (6 ounces each) lemon yogurt
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup marshmallow creme
  • 1/3 cup lemon curd
  • Additional blueberries, optional
  1. Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half of the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
  2. Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
  3. Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries. Yield: 15 servings (3 cups lemon topping).
Originally published as Lemon Berry Dump Cake in Simple & Delicious February/March 2017

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Reviews forLemon Berry Dump Cake

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MY REVIEW
amehart User ID: 1464390 270307
Reviewed Aug. 3, 2017

"Super simple and delicious - the yogurt mixture is wonderful and can be used on many things. I used the tiny Maine blueberries as we find they have so much flavor, but it didn't bubble because of that. Still tasted wonderful and will definitely make again."

MY REVIEW
delowenstein User ID: 3766053 270047
Reviewed Jul. 27, 2017

"A quick and easy recipe! I made this cake today!"

MY REVIEW
JMartinelli13 User ID: 92779 269976
Reviewed Jul. 26, 2017

"My first dump cake! easy and delicious. I used an 18.25oz mix and 1 cup of butter. The topping was also great on pancakes!"

MY REVIEW
bohmanac User ID: 4700424 269357
Reviewed Jul. 12, 2017

"This recipe has excellent flavor. I have made it twice. The first time, I followed the directions. The last time I tried a technique I have used previously. Instead of butter, I used a can of soda to moisten the cake before baking. It was delicious both ways. I loved the cream."

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