A bright, fruity dessert with almost no effort. Sweet blueberries and lemon pie filling bubble under a buttery cake topping, all made right in your slow cooker.
Yield: 6–8 servings
Equipment: Slow cooker (any size works, 4–6 quart recommended)
The 4 Ingredients
1 can lemon pie filling (about 21 oz)
2 cups blueberries – fresh or frozen (no need to thaw)
1 box yellow or lemon cake mix (standard 15–16 oz box)
½ cup butter – melted
Instructions
1. Layer the fruit
Spread the lemon pie filling evenly across the bottom of the slow cooker. Top with the blueberries.
2. Add the cake mix
Sprinkle the dry cake mix evenly over the fruit. Do not stir – the layers create the perfect texture as they cook.
3. Drizzle the butter
Pour the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
4. Slow cook
Cover and cook on HIGH for 2–3 hours or LOW for 4 hours. The edges will turn golden, and the fruit will be bubbly.
5. Serve warm
Scoop into bowls and enjoy warm. For the best experience, top with vanilla ice cream or whipped cream.
Tips for the Best Dump Cake
Frozen blueberries work great – no need to thaw them first.
Use lemon cake mix for an extra pop of lemon flavor.
Cover most of the dry mix with butter – this helps create an even, golden topping.
Don’t stir – the magic of a dump cake is in the untouched layers.
Check doneness – the topping should be set and the edges bubbling. If it looks underdone, cook another 30 minutes on HIGH.
Delicious Variations
| Variation | How to Change It |
|---|---|
| Mixed berry | Add raspberries or strawberries along with the blueberries. |
| Crunchy topping | Sprinkle sliced almonds or chopped pecans over the butter. |
| Extra lemon | Add 1 tbsp lemon zest before cooking. |
| Tropical twist | Add ½ cup shredded coconut. |
| Less sweet | Use unsweetened blueberries and reduce butter to 6 tbsp. |
What to Serve With It
Vanilla ice cream 🍨
Whipped cream
A dusting of powdered sugar
Hot tea or coffee ☕
Fresh lemonade 🍋
Storage & Reheating
Refrigerator: Store in an airtight container for up to 4 days.
Reheat: Warm individual portions in the microwave for 20–30 seconds, or reheat in a 300°F oven for 10 minutes.
Frequently Asked Questions
Can I use canned blueberries instead of fresh/frozen?
Fresh or frozen give the best texture. Canned blueberries can be very soft and may become mushy.
Why is it called a dump cake?
Because you simply “dump” the ingredients into the slow cooker in layers – no mixing, no bowls (other than melting butter).
Can I make this in the oven?
Yes. Bake in a 9x13-inch dish at 350°F for 30–35 minutes, or until golden and bubbly.
Do I need to grease the slow cooker?
Not usually – the butter and fruit filling prevent sticking. If yours tends to stick, a light spray of nonstick cooking spray helps.
Final Thoughts
This Slow Cooker Lemon Blueberry Dump Cake is sunshine in a bowl. Bright, fruity, buttery, and almost impossible to mess up. Perfect for busy weeknights, potlucks, or when you just need something sweet without the work.
🍋🫐 Enjoy!
0 comments:
Post a Comment