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Slow Cooker 4-Ingredient Lemon Blueberry Dump Cake

A bright, fruity slow cooker dump cake made with blueberry pie filling, lemon cake mix, melted butter, and fresh lemon juice. This easy dessert turns bubbly, soft, golden, and spoonable with almost no prep.
Print Recipe
Prep Time 5 minutes
Cook Time 2 hours 30 minutes
Rest Time 15 minutes
Total Time 2 hours 45 minutes
Servings: 10 servings
Course: Dessert, Dump Cake, Easy Dessert, Fruit Dessert, Slow Cooker
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

  • 2 cans blueberry pie filling 21 oz each
  • 1 box lemon cake mix 15.25 oz, dry, do not prepare according to package directions
  • 1/2 cup unsalted butter melted
  • 1 tbsp fresh lemon juice

Method
 

  1. Lightly grease the inside of the slow cooker with nonstick cooking spray or butter.
  2. Spoon both cans of blueberry pie filling into the bottom of the slow cooker and spread evenly.
  3. Drizzle the fresh lemon juice over the blueberry filling.
  4. Sprinkle the dry lemon cake mix evenly over the blueberry layer, without preparing it according to the package directions.
  5. Drizzle the melted butter evenly over the dry cake mix, covering as much of the surface as possible.
  6. Cover and cook on high for 2–2 1/2 hours or on low for 3–4 hours, until the edges are bubbly and the cake layer looks set and golden in spots.
  7. Turn off the slow cooker and let the dump cake rest uncovered for 10–15 minutes.
  8. Scoop into bowls and serve warm.

Notes

Serve with vanilla ice cream or whipped cream. Check early if your slow cooker runs hot to avoid over-browning around the edges.