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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
  • Total Time
    Prep: 10 min. Bake: 45 min. + cooling
  • Makes
    15 servings (3 cups lemon topping)


  • 6 cups fresh or frozen blueberries
  • 1 teaspoon ground cinnamon
  • 3/4 cup butter, melted
  • 1 package lemon cake mix (regular size)
  • 2 containers (6 ounces each) lemon yogurt
  • 1 container (8 ounces) frozen whipped topping, thawed
  • 1/2 cup marshmallow creme
  • 1/3 cup lemon curd
  • Additional blueberries, optional


  • 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.
Nutrition Facts
1 serving: 340 calories, 15g fat (9g saturated fat), 31mg cholesterol, 297mg sodium, 48g carbohydrate (33g sugars, 1g fiber), 3g protein.

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