Lemon Blueberry Skillet Dump Cake (Nambe Giveaway)
Lemon Blueberry Skillet Dump Cake (Nambe Giveaway) requires approximately 55 minutes from start to finish. For $1.5 per serving, this recipe covers 10% of your daily requirements of vitamins and minerals. One portion of this dish contains approximately 4g of protein, 30g of fat, and a total of 679 calories. This recipe serves 8. 3028 people have tried and liked this recipe. It works well as a dessert. It is brought to you by Shugary Sweets. Head to the store and pick up almond extract, unsalted butter, lemon cake mix, and a few other things to make it today. With a spoonacular score of 34%, this dish is rather bad. Similar recipes include Pina Colada Dump Cake & Spring Sweep Giveaway, Blueberry Dump Cake, and Blueberry Dump Cake.
Servings: 8
Preparation duration: 5 minutes
Cooking duration: 50 minutes
Ingredients:
1/2 tsp almond extract
1 can (21oz) blueberry pie filling
1 can (20oz) crushed pineapple (don't drain)
1 cup heavy cream
1 box (18.25oz) lemon cake mix
2 Tbsp powdered sugar
3/4 cup unsalted butter, cut into tablespoons
Equipment:
frying pan
wooden spoon
stand mixer
oven
Cooking instruction summary:
For the cake, in a large skillet, dump blueberry pie filling and crushed pineapple. Mix with a wooden spoon. Sprinkle dry cake mix on top of fruit (do NOT mix). Lay tablespoons of cut butter over the dry cake mix. Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.For the whipped cream, beat heavy cream, extract and powdered sugar in a stand mixer for 3-5 minutes until soft peaks form. Store in refrigerator.Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!
Step by step:
1. For the cake, in a large skillet, dump blueberry pie filling and crushed pineapple.
2. Mix with a wooden spoon. Sprinkle dry cake mix on top of fruit (do NOT mix). Lay tablespoons of cut butter over the dry cake mix.
3. Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.For the whipped cream, beat heavy cream, extract and powdered sugar in a stand mixer for 3-5 minutes until soft peaks form. Store in refrigerator.
4. Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!
Nutrition Information:
covered percent of daily need
