Make this Blueberry Lemon Dump Cake for a seriously easy dessert that is sure to wow your friends and family. Just dump the ingredients and bake — you don't even have to stir!
Preheat the oven to 350 degree and grease a 9" x 13" baking pan with cooking spray.
Spread the blueberry pie filling in an even layer along the bottom of the pan.
Sprinkle lemon zest onto the blueberry pie filling.
Sprinkle cake mix evenly over the blueberry pie filling.
Sprinkle the chopped walnuts over the cake mix.
Place the pats of butter evenly over the cake mix layer.
Bake for an hour, checking on it once or twice to make sure it's not getting too dark on top (if it is, cover it with foil- I didn't run into this issue). Cool and serve.
Video
Notes
Spray the pan with cooking spray to help avoid sticking.
Be sure to layer everything evenly in the pan. This allows for even cooking.
Do NOT stir the ingredients — keep them layered. Trust me.
Cut your butter into quarters and then cut the quarters into thirds. Line those thirds up evenly over the top of the cake mix and nuts. The butter melts into the cake mix to help give it a more cake-like texture.
Check the cake once or twice during cooking and if the top is getting too dark, cover it with foil.
Leftovers and Storage- This will last up to 3-4 days covered on your countertop.