Lemon Blueberry Skillet Dump Cake

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients!

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients! #dumpcake

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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.

How to make Dump Cake

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients! #dumpcake

Preheat oven to 35o degrees F.

In a large 12-inch skillet, dump blueberry pie filling. Top with crushed pineapple. You can mix it, or not!

Sprinkle dry lemon cake mix over the top of the fruit. DO NO MIX.

Lay tablespoons of cut butter over the dry cake mix.

Bake cake for about 50-55 minutes until top is brown and fruit is bubbling.

Top with homemade whipped cream or ice cream!

For the homemade whipped cream, beat heavy cream, almond extract, and powdered sugar in a stand mixer for about 3-5 minutes until soft peaks form. Use immediately or store for 24 hours in refrigerator.

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients! #dumpcake

Can I make this in a 9×13 baking dish?

Absolutely!

Can I make other flavors?

Yes. 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!

Chocolate Cake with Strawberry Pie Filling is a great combo.

Spice Cake with Apple Pie Filling is true comfort food.

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Yield: 12 servings

Lemon Blueberry Skillet Dump Cake

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients!

Ingredients

For the Cake:

  • 1 can (21oz) blueberry pie filling
  • 1 can (20oz) crushed pineapple (don't drain)
  • 1 box (18.25oz) lemon cake mix
  • 3/4 cup unsalted butter, cut into tablespoons

For the Cream:

  • 1 cup heavy cream
  • 2 Tbsp powdered sugar
  • 1/2 tsp almond extract

Instructions

  1. For the cake, in a large 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.
  2. Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.
  3. 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.
  4. Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!

Nutrition Information:

Yield:

12

Serving Size:

1

Amount Per Serving: Calories: 381Total Fat: 22gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 348mgCarbohydrates: 45gFiber: 1gSugar: 24gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients!

Aimee

About Aimee

Aimee is a dessert lover (specifically rice krispie treats), workout enthusiast, self-taught foodie, and recipe creator.

Learn more about Aimee.

Affiliate Disclosure:**There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation. However, I only recommend products I love! Thank you for supporting Shugary Sweets! See my disclosure policy for more info**

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Posted on April 16, 2013

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