Lemon Berry Dump Cake

Name: Lemon Berry Dump Cake
Ingredients: 6 cups fresh or frozen blueberries; 1 teaspoon ground cinnamon; 3/4 cup butter, melted; 1 package lemon cake mix (regular size); 2 containers (6 ounces each) lemon yogurt; 1 container (8 ounces) frozen whipped topping, thawed; 1/2 cup marshmallow creme; 1/3 cup lemon curd; Additional blueberries, optional

9 ingredients

3 steps

Ingredients

6 cups fresh or frozen blueberries
1 teaspoon ground cinnamon
3/4 cup butter, melted
1 package lemon cake mix (regular size)
2 containers (6 ounces each) lemon yogurt
1 container (8 ounces) frozen whipped topping, thawed
1/2 cup marshmallow creme
1/3 cup lemon curd
Additional blueberries, optional

Directions

1

Preheat oven to 350°. Toss 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 brown 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.