Lemon Blueberry Dump Cake with Almond Whipped Cream is an easy, no mess recipe made with pantry ingredients!
If you love lemons and blueberries together be sure to try our lemon blueberry bundt cake. Or give our sweet blueberry hand pies a try, which have a hint of lemon!
Why You’ll Love Dump Cake Recipe
Have you ever made a dump cake before? Or a dump dessert?
It’s a horrible name that doesn’t make it sound appetizing…but when you think about why it’s called that, it makes sense.
You literally dump ingredients into a skillet and bake.
When it comes to dump desserts, this Pistachio Fluff Salad is a perfect example of a no bake treat.
Here’s why you’ll love this lemon blueberry dump cake:
- As you’ve probably already guessed, this recipe is so easy, it’s practically effortless! You don’t even need to dirty a mixing bowl.
- The combination of flavors is excellent. While blueberry and lemon are often used together, the almond extract in the whipped cream gives it that little something extra to take it to the next level.
- It’s a skillet dessert, which means it’s perfect for sharing. Grab a few spoons and dig in! Flexible enough to put it in a 13×9 if you prefer!
Important Ingredient Notes
- Blueberry pie filling – Blueberries make this skillet dump cake feel like a blueberry cobbler!
- Crushed pineapple – This adds a little extra sweetness and also contributes to a moist texture.
- Lemon cake mix – No need to measure a bunch of ingredients when you use cake mix!
- Unsalted butter – The butter melts over the cake mix to moisten it from the top.
- Almond extract – That little extra something! Despite its name, almond extract doesn’t taste like nuts; instead, it’s more like cherries or amaretto. You can also swap it for vanilla in a Sugar Cookies Recipe.
How to Make Blueberry Dump Cake
Assemble:
In a large 10 or 12-inch skillet or a 13×9 baking dish, stir together the blueberry pie filling and crushed pineapple.
Add Topping.
Sprinkle the dry cake mix on top of the fruit, then scatter the butter over the top.
Bake: Place the skillet in the oven and bake at 350ºF for 50-55 minutes, or until the top is brown and fruit is bubbling.
Make the Whipped Cream: Beat the heavy cream, extract, and powdered sugar in a stand mixer for 3-5 minutes, or until soft peaks form. Refrigerate until serving.
Serve: Serve a scoop of the cake with a dollop of whipped cream. Enjoy warm!
Recipe FAQs
The toothpick test doesn’t work here! You’ll know your dump cake is done when the topping is golden brown and the fruit filling is thickened and bubbling up from the edges.
Yes, dump cake is more gooey than cake-y. Think of it more like a cobbler than a traditional cake.
Yes, store any leftovers covered in the skillet or in an airtight container in the refrigerator.
More Easy Dessert Recipes
- Make this lovely fall flavored Pumpkin Crunch Cake this season that your family will love!
- Try out this fruity and flavorful Apple Cranberry Crumble! Just as delicious as Cherry Cobbler!
- I love easy to eat desserts! These Peach Hand Pies and Blueberry Hand Pies are my go-to’s!
- Make some of these Strawberry Almond Bars this week for your kids to take to school lunch!
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Lemon Blueberry Dump Cake
Ingredients
For the Cake:
- 1 can blueberry pie filling 21 ounce
- 1 can crushed pineapple (don't drain) 20 ounce
- 1 box lemon cake mix 18.25 ounce
- ¾ cup unsalted butter cut into tablespoons
For the Cream:
- 1 cup heavy whipping cream
- 2 Tablespoons powdered sugar
- ½ teaspoon almond extract
Instructions
- For the cake, in a large 10 or 12-inch skillet, dump blueberry pie filling and crushed pineapple. Mix with a wooden spoon. Sprinkle dry cake mix on top of fruit (do NOT mix). Lay tablespoons of cut butter over the dry cake mix.
- Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.
- For the whipped cream, beat heavy cream, extract and powdered sugar in a stand mixer for 3-5 minutes until soft peaks form. Store in refrigerator.
- Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!
Notes
- This can also be baked in a 9×13 cake pan.
- Just think of all the possibilities of dump cake flavors. Swap out the cake mix for your favorite. Then substitute the pie filling. You can skip the pineapple in any of these option!
- See blog post for more recipe tips and tricks.
I make this all the time with yellow cake mix. I never thought to use lemon! Guess who is going to the store later?! Thanks for the great idea!!
There are so many flavor options, and I usually use a yellow cake too when making skillet cakes…but the lemon with the blueberry was just perfect 🙂
Just stumbled across this recipe on fb and the pan set is gorgeous. I need new pans. Question in the recipe is there something that I can substitute for pineapple? (food allergy)
The pans are gorgeous. I need those. That dessert looks delish!
I am definitely going to try this, can’t wait and the pans look amazing, I have been looking for some stainless steel pans and these are the ones..I love them
Love these recipes.
Oh how marvelous, did the blueberries not stain your pan?
Not one bit of marks left on the pan 🙂 Not one bite of food left either.
Oh my, what a fabulous giveaway. Those pans are just stunning! And the dump cake doesn’t look too bad, either. 🙂
This looks great! I am a huge fan of lemon and blueberry together! Perfect marriage of flavors in my book.
Love blueberry and lemon! Can’t wait to try this tonight! I do have a question, though….if I don’t use a skillet, what size baking dish should I use? Thank you!
Hmmm, maybe a 13×9?
Five minutes to prepare a cake- I am so there.
My kids would want to bake even more!!
Lemon and blueberry cake, yum! This looks fantastic 🙂
So tasty and easy. I love it.
I’ve discovered the lemon berry combo couple of months ago and can not get enough of it. Great cake and so easy to make it!
Yum! this is so making my want this in my mouth right now! I love the combinations of the lemon and blueberries!
I’ve always loved Nambe and the pans are just gorgeous. The cake looks totally yum. Lemon and blueberry are two of my favorite flavors separately and together.
Oooo Aimee those pans look fantastic! So pretty – and so is the dump cake! Love blueberry and lemon combo too 😀
Your cake looks so delicious, love the pans too!
I don’t know which I love the look of more, those pans or that scrumptious cake! Thanks for sharing, Aimee!
Nambe’ is Spectacular cookware…who wouldn’t want to use them and show them off! 🙂