Lemon Berry Dump Cake
This sweet-tart cake recipe is so much fun to make with my grandkids. They love just "dumping it all in" and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, Nevada Recipe Type: Desserts Total Time: 55 minutes
Prep time:
Cook time:
Serving size: 15
Calories per serving: 149
Ingredients:
Cook time:
Serving size: 15
Calories per serving: 149
6 cups fresh or frozen blueberries (thawed and drained, if frozen)
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package yellow (lemon) cake mix
TOPPING:
1 (12-ounce) container lemon yogurt
1 (8-ounce) container cool whip, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional
Directions:
Preheat oven to 350°. Toss blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.
Source: tasteofhome.com
Bake until golden brown and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries.
Source: tasteofhome.com