Pumpkin Blueberry Cheesecake Dump Cake
A warm, gooey dessert combining creamy pumpkin, sweet blueberries, and a luscious cheesecake layer, all topped with a crispy cake mix.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 60 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 1 can all-natural Pumpkin Puree
- 1 jar Blueberry Preserves
- 1 box Vanilla Cake Mix
- 8 oz Cream Cheese, room temperature
- 1/2 cup Butter, melted
Instructions
- Preheat your oven to 350°F (175°C).
- Prepare a 9×13 inch baking dish and lightly grease it.
- Layer the pumpkin puree in the bottom of the dish.
- Spread the blueberry preserves over the pumpkin layer.
- Combine cream cheese with half of the cake mix until smooth.
- Dollop the cream cheese mixture over the blueberry layer and sprinkle the remaining cake mix on top.
- Drizzle melted butter over the cake mix layer.
- Bake for 40-45 minutes until golden and bubbly.
- Cool for at least 15 minutes before serving.
Notes
Serve warm with vanilla ice cream or whipped cream. Drizzle with caramel for added decadence.
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 28g
- Sodium: 500mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 50g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 30mg
Keywords: pumpkin, blueberry, cheesecake, dump cake, fall dessert