Lemon Blueberry Skillet Dump Cake

Lemon Blueberry Skillet Dump Cake







For the Cake:

1 can (21oz) blueberry pie filling

1 can (20oz) crushed pineapple (don't drain)

1 box (18.25oz) lemon cake mix

3/4 cup unsalted butter, cut into tablespoons



For the Cream:

1 cup heavy cream

2 Tbsp powdered sugar

1/2 tsp almond extract







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!