This Blueberry Cream Cheese Dump Cake is super easy and delicious! Just layer blueberries and cream cheese in a dish, top with cake mix, and bake until golden. Yum!
Key Ingredients & Substitutions
Blueberry Pie Filling: This is the base of your cake. If you don’t have pie filling, you can make your own with fresh blueberries, sugar, and a bit of cornstarch to thicken. It can be a fun twist to adjust the sweetness to your liking.
Fresh Blueberries: Fresh blueberries not only enhance the flavor but also add texture. If fresh ones are out of season, frozen blueberries work well too. Just toss them in a little flour before adding to prevent them from sinking.
Cream Cheese: Full-fat cream cheese gives the best flavor and texture. If you need a lighter option, you can use reduced-fat cream cheese or Greek yogurt. I’ve tried using mascarpone for a richer taste as well—yum!
Yellow Cake Mix: You can substitute the yellow cake mix with a vanilla cake mix for a similar taste. For a homemade touch, replace it with flour, baking powder, and sugar if you’re feeling adventurous.
Granulated Sugar: The sugar adds sweetness to the cream cheese mixture. If you’re cutting back on sugar, you could use a sugar substitute or reduce the amount. Just keep an eye on overall sweetness!
How Do I Get the Cream Cheese Mixture Just Right?
Getting the cream cheese mixture smooth is key for a creamy texture in your dump cake. Here’s how to do it:
- Start with the cream cheese at room temperature for easy mixing.
- Use a handheld mixer or a stand mixer to beat the cream cheese until smooth first, then add sugar and vanilla.
- Beat until the mixture is light and fluffy—this is important for that creamy depth in every bite.
- Don’t rush; take your time to incorporate the sugar completely, which will enhance the flavor.
Following these tips will make sure your cream cheese layer is perfect in texture and taste!
How to Make Blueberry Cream Cheese Dump Cake?
Ingredients You’ll Need:
For the Base:
- 1 can (21 oz) blueberry pie filling
- 1 cup fresh blueberries
For the Cream Cheese Layer:
- 8 oz cream cheese, softened
- ½ cup granulated sugar
- 1 tsp vanilla extract
For the Cake Layer:
- 1 box (15.25 oz) yellow cake mix
- ½ cup unsalted butter, melted
- 1 cup milk
For Garnishing (Optional):
- Powdered sugar (for dusting)
How Much Time Will You Need?
This delicious dessert takes about 15 minutes for prep and 45-50 minutes for baking. After that, give it a few minutes to cool before serving. So, set aside about an hour and a bit more for cooling—easy and tasty!
Step-by-Step Instructions:
1. Preheat the Oven:
Start by preheating your oven to 350°F (175°C). This step is important as it ensures your cake bakes evenly.
2. Prepare the Baking Dish:
Take a 9×13 inch baking dish and spread the entire can of blueberry pie filling evenly over the bottom. This will be the sweet and fruity base of your cake.
3. Add More Blueberries:
Next, sprinkle the fresh blueberries on top of the pie filling. This extra touch adds a nice burst of fresh flavor!
4. Make the Cream Cheese Mixture:
In a mixing bowl, combine the softened cream cheese, granulated sugar, and vanilla extract. Use a mixer to beat the mixture until it’s smooth and creamy. Then, drop spoonfuls of this creamy mixture over the blueberries in your baking dish.
5. Mix the Cake Batter:
In another bowl, mix together the yellow cake mix, melted butter, and milk. Stir until everything is fully combined and smooth. This will be your cake layer!
6. Assemble the Cake:
Carefully pour the cake batter evenly over the blueberry and cream cheese layers in the baking dish. Do not stir—this is key! The batter will float on top as it bakes, creating a lovely layered effect.
7. Bake the Cake:
Place your baking dish in the preheated oven and bake for 45-50 minutes. Keep an eye on it! You’ll know it’s done when the cake is golden brown and a toothpick inserted in the center comes out clean.
8. Let It Cool:
After baking, remove the dish from the oven and let it cool for a few minutes before serving. This waiting time helps the layers settle and makes it easier to cut.
9. Serve It Up:
If you like, dust the top with powdered sugar before serving for an elegant touch. Now, grab a slice and enjoy your delicious Blueberry Cream Cheese Dump Cake!
Can I Use Frozen Blueberries in This Recipe?
Yes, you can substitute frozen blueberries for fresh ones! Just make sure to rinse and drain them well to remove excess moisture before adding them to the pie filling. This will help prevent your dump cake from being too soggy.
What If I Don’t Have Cream Cheese?
If you’re out of cream cheese, you can use mascarpone cheese or even Greek yogurt as a substitute. Both will provide a similar creamy texture and flavor. If you’re using yogurt, consider reducing the sugar slightly to balance the acidity.
How Should I Store Leftovers?
Store any leftover dump cake in an airtight container in the refrigerator for up to 3 days. To enjoy it warm, simply reheat individual portions in the microwave. Cover with a damp paper towel to keep it moist while heating.
Can I Make This Recipe Gluten-Free?
Absolutely! Just use a gluten-free yellow cake mix instead of regular cake mix. The rest of the ingredients can remain the same, and you’ll have a delicious gluten-free dessert!
