Lemon Berry Dump Cake
TOTAL TIME: Prep: 10 min. Bake: 45 min. + cooling
YIELD: 15 servings (3 cups lemon topping).
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
Ingredients
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6 cups fresh or frozen blueberries
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1 teaspoon ground cinnamon
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3/4 cup butter, melted
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1 package lemon cake mix (regular size)
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TOPPING:
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2 containers (6 ounces each) lemon yogurt
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1 container (8 ounces) frozen whipped topping, thawed
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1/2 cup marshmallow creme
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1/3 cup lemon curd
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Additional blueberries, optional
Directions
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1.
Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
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2.
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
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3.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.
Nutrition Facts
1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.
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