Slow Cooker Lemon Blueberry Dump Cake

Slow Cooker Lemon Blueberry Dump Cake
A bright, sweet slow cooker dessert made with juicy blueberries, lemon pie filling, cake mix, and butter. This easy dump cake is soft, fruity, and perfect for spring gatherings, summer cookouts, potlucks, or simple family desserts.

INGREDIENTS:

2 cups blueberries fresh or frozen

1 can lemon pie filling 21 oz

1 box yellow cake mix or white cake mix

1/2 cup butter melted

DIRECTIONS:

Lightly grease the inside of a 4-quart or 6-quart slow cooker.
Add the blueberries to the bottom of the slow cooker.
Spoon the lemon pie filling evenly over the blueberries.
Sprinkle the dry cake mix evenly over the fruit layer. Do not stir.
Pour the melted butter evenly over the cake mix, covering as much of the dry mix as possible.
Cover and cook on high for 2–3 hours, or on low for 4–5 hours, until the filling is bubbly and the topping is set.
Turn off the slow cooker and let the dump cake rest for 10–15 minutes before serving warm.