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5 from 22 votes

Crockpot Blueberry Lemon Dump Cake

Master this Blueberry Lemon Dump Cake to never miss out on having a delightful treat that needs no mixing or baking experience.
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Prep Time10 minutes
Cook Time3 hours
Total Time3 hours 10 minutes
Course: Dessert
Cuisine: American
Method: Slow Cooker
Servings: 8
Calories: 570kcal
Author: Corinne Schmitt

Equipment

  • Crockpot
  • Non-stick cooking spray

Ingredients

  • 15.25 ounce Lemon Cake Mix 1 box
  • 42 ounces blueberry pie filling 2 - 21 ounce cans
  • 1 stick butter
  • Non-stick cooking spray

Instructions

  • Coat the bottom of the crock with non-stick cooking spray.
  • Open the blueberry pie filling cans and dump them into the crock.
  • Layer the cake mix on top of the pie filling evenly.
  • Slice butter into 10 slices. Then, place them on top of the cake mix, spaced out.
  • Cook the dump cake for 3 hours on high, or 5-6 hours on low.

Nutrition

Calories: 570kcal | Carbohydrates: 111g | Protein: 3g | Fat: 13g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 1g | Cholesterol: 30mg | Sodium: 502mg | Potassium: 200mg | Fiber: 5g | Sugar: 80g | Vitamin A: 386IU | Vitamin C: 1mg | Calcium: 158mg | Iron: 2mg