Indulgent Lemon Blueberry Oreo Dump Cake You Can't Resist
This Lemon Blueberry Oreo Dump Cake combines creamy cheesecake, blueberries, and a buttery cake topping for a delightful summer dessert.
Equipment
- 9x13-inch baking dish
- Mixing bowl
- spatula
Ingredients
For the Cheesecake Layer
- 8 oz Cream Cheese softened
- 1 cup Granulated Sugar balance the tartness of lemon
- 2 tbsp Lemon Juice fresh for better flavor
- 1 tsp Vanilla Extract
For the Fruit Layer
- 1 can Blueberry Pie Filling canned for convenience
- 1 cup Fresh Blueberries enhances fruitiness
For the Topping
- 1 box Yellow Cake Mix for crumbly topping
- 1/2 cup Unsalted Butter melted
- 10 cookies Oreo Cookies crushed
For Serving
- 1 cup Whipped Cream optional
Instructions
Preparation Steps
- Preheat oven to 350°F (175°C). Grease a 9x13-inch baking dish or line it with parchment paper.
- In a medium bowl, mix the softened cream cheese, granulated sugar, lemon juice, and vanilla extract until smooth.
- Spread the blueberry pie filling evenly across the bottom of the prepared dish. Then, sprinkle fresh blueberries over the filling.
- Carefully dollop the cream cheese mixture on top of the blueberries. Spread it evenly with a spatula.
- Evenly shake the dry yellow cake mix over the cheesecake layer.
- Melt the unsalted butter and drizzle it over the cake mix.
- Place in the oven and bake for 45-50 minutes or until the top is golden brown.
- Allow to cool for about 10 minutes before slicing.
Notes
Serve warm topped with whipped cream for an indulgent experience. Enhance the dessert with fresh fruit salad on the side.