LEMON BERRY DUMP CAKE

Lemon Berry Dump Cake image

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

Provided by Taste of Home

Time 55m

Yield 15 servings (3 cups lemon topping).

Number Of Ingredients 10

Ingredients

6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
TOPPING:
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

Steps:

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 : Calories 340 calories, Fat 15g fat (9g saturated fat), Cholesterol 31mg cholesterol, Sodium 297mg sodium, Carbohydrate 48g carbohydrate (33g sugars, Fiber 1g fiber), Protein 3g protein.