Light and lemony, this blueberry dessert pizza is nice to serve after dinner, as an accompaniment to a cup of afternoon tea or as a special breakfast pastry. You can use a 13x9-inch pan instead of a pizza pan—just pat the crust over the bottom and 1/2 inch up the sides of the pan. —JM Holt, Mendota Heights, Minnesota
Lemon Cake Mix Dessert Pizza
Ingredients
- 1 package lemon cake mix (regular size)
- 1-1/4 cups quick-cooking oats, divided
- 8 tablespoons butter, softened, divided
- 1 large egg, room temperature, lightly beaten
- 1/4 cup sugar
- 1/3 cup sliced almonds
- 1 package (8 ounces) cream cheese, softened
- 1/2 cup lemon curd
- 1 can (21 ounces) blueberry pie filling
Directions
- Preheat oven to 350°. In a large bowl, beat cake mix, 1 cup oats and 6 tablespoons butter on low speed until coarse crumbs form. Reserve 1 cup mixture for topping. To remaining mixture, beat in egg. Press dough onto an ungreased 12-in. pizza pan; pinch edge to form a rim. Bake for 12 minutes.
- Meanwhile, to reserved topping, add sugar and remaining 1/4 cup oats and 2 tablespoons butter. Stir in almonds. In another bowl, beat cream cheese and lemon curd until smooth. Spread parbaked crust with cream cheese mixture. Gently spoon pie filling over top. Sprinkle with almond mixture. Bake until topping is lightly browned, 20-25 minutes. Cool completely on a wire rack. Refrigerate at least 4 hours before serving.
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