The name says it all. Just layer the ingredients and bake for these seriously simple and oh so delectable goodies.
Lemon Berry Dump Cake
PREP: 10 min. • BAKE: 45 min. + cooling
MAKES: 15 servings (3 cups lemon topping)
This sweet-tart cake is so much fun to make with my grandkids. They love dumping everything in and watching it magically become a pretty, delicious dessert. —Nancy Heishman, Las Vegas, NV
6 cups fresh or frozen blueberries
1 tsp. ground cinnamon 3/4 cup butter, melted, divided
1 pkg. lemon cake mix (regular size) TOPPING
2 containers (6 oz. each) lemon yogurt
1 container (8 oz.) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd Additional blueberries, optional
1. Preheat the oven to 350°. Toss the blueberries with cinnamon; spread into a greased 13x9-in. baking dish. Drizzle with half of the melted butter. Sprinkle with cake mix; drizzle with remaining butter.
2. Bake until golden and fruit is bubbly, 45-55 minutes. Cool on a wire rack.
3. Beat together yogurt, whipped topping, marshmallow creme and lemon curd. Serve dump cake with yogurt mixture and, if desired, additional blueberries. PER SERVING 340 cal., 15g fat (9g sat. fat), 31mg chol., 297mg sod., 48g carb. (33g sugars, 1g fiber), 3g pro.
Chocolate-Covered-Cherry Dump Cake
PREP: 10 min. • BAKE: 35 min.
MAKES: 15 servings
This story is from the February/March 2017 edition of Simple & Delicious.
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This story is from the February/March 2017 edition of Simple & Delicious.
Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 8,500+ magazines and newspapers.
Already a subscriber? Sign In
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