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 (21 ounce) blueberry pie filling
- 1 can (20 ounce) crushed pineapple (don't drain)
- 1 box (18.25 ounce) lemon cake mix
- 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 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!
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 346mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 3g
*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.