Pumpkin Blueberry Cheesecake Dump Cake
A delightful dump cake that combines the rich flavors of pumpkin and the tangy sweetness of blueberries for a comforting fall dessert.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 65 minutes
- Yield: 12 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can (15 oz) Pumpkin Puree
- 1 cup Blueberry Preserves
- 1 box Vanilla Cake Mix (15–18 oz)
- 8 oz Cream Cheese (softened)
- ½ cup Butter (melted)
Instructions
- Preheat the oven to 350°F (175°C).
- Prepare a 9×13-inch baking dish with cooking spray or butter.
- Spread the pumpkin puree evenly across the bottom of the prepared dish.
- Add the blueberry preserves dolloped over the pumpkin puree.
- Mix the cream cheese in a bowl until creamy, then dollop it over the blueberry preserves.
- Sprinkle the cake mix evenly over the cream cheese layer.
- Pour the melted butter over the top of the cake mix.
- Bake for 45-50 minutes, or until the top is golden brown.
- Cool for at least 15 minutes before serving.
Notes
Serve with whipped cream or vanilla ice cream for a delicious treat. You can also add chocolate drizzle or nuts for extra flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 20g
- Sodium: 300mg
- Fat: 10g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 4g
- Cholesterol: 30mg
Keywords: Pumpkin, Blueberry, Dessert, Cake, Fall Recipes, Cheesecake