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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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Average Rating:
  • Joy
    Mar 21, 2018

    Delectable, made exactly according to recipe. I could eat the topping with a spoon! If I make it again (more like When I make it again) I might add some fresh squeezed lemon juice to the berries just to cut the sweetness a bit.

  • Karen
    Aug 14, 2017

    No comment left

  • amehart
    Aug 3, 2017

    Super simple and delicious - the yogurt mixture is wonderful and can be used on many things. I used the tiny Maine blueberries as we find they have so much flavor, but it didn't bubble because of that. Still tasted wonderful and will definitely make again.

  • delowenstein
    Jul 27, 2017

    A quick and easy recipe! I made this cake today!

  • JMartinelli13
    Jul 26, 2017

    My first dump cake! Easy and delicious. I used an 18.25oz mix and 1 cup of butter. The topping was also great on pancakes!

  • bohmanac
    Jul 12, 2017

    This recipe has excellent flavor. I have made it twice. The first time, I followed the directions. The last time I tried a technique I have used previously. Instead of butter, I used a can of soda to moisten the cake before baking. It was delicious both ways. I loved the cream.