Description
This Blueberry Lemon Dump Cake is a simple and delicious dessert featuring a luscious blueberry pie filling layered with lemon zest, vanilla cake mix, and crunchy walnuts, topped with butter and baked to golden perfection. Perfect for an easy yet impressive treat, it can be served warm with ice cream or whipped cream for a delightful finish.
Ingredients
Scale
Blueberry Layer
- 2 (20-ounce) cans blueberry pie filling
- 1 teaspoon lemon zest (from 1 large lemon)
Cake Layer
- 1 box vanilla cake mix
- ½ cup chopped walnuts
- 1 stick (½ cup) salted butter, cut into small pieces
Other
- Cooking spray, for greasing the pan
Instructions
- Preheat and Prep: Preheat your oven to 350°F (175°C). Grease a 9×13 inch baking pan with cooking spray to ensure the cake doesn’t stick.
- Layer Ingredients: Spread the blueberry pie filling evenly over the bottom of the prepared pan. Sprinkle the lemon zest evenly over the pie filling to infuse bright citrus flavor.
- Add Cake Mix and Nuts: Evenly sprinkle the dry vanilla cake mix on top of the blueberry layer. Follow by sprinkling the chopped walnuts over the cake mix for added texture and flavor.
- Add Butter Topping: Dot the top with small pieces of the salted butter. These will melt during baking to create a rich, buttery crust.
- Bake the Cake: Bake the cake for about 1 hour, checking occasionally to ensure the top doesn’t overbrown. If it starts to get too dark, loosely cover the pan with foil to prevent burning.
- Cool and Serve: Let the cake cool slightly before serving. For an extra special touch, serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
Notes
- You can substitute walnuts with pecans or leave out the nuts if preferred or allergic.
- Use a high-quality vanilla cake mix for the best flavor and texture.
- For a dairy-free option, use a plant-based butter alternative.
- Serve warm to enjoy the gooey, melty topping; leftovers can be refrigerated and gently reheated.
- This cake is easy to customize by adding a teaspoon of cinnamon or nutmeg to the cake mix before sprinkling.
