Looking for a quick and easy breakfast casserole recipe to try? Try this simple Sausage and Grits Casserole recipe!
Grits are a favorite of mine. My mother loves grits, too. It’s a southern thing! If you are a fan of grits, I recommend giving this Sausage and Grits Casserole a try! Even if you aren’t so much a fan of grits, this recipe just might change your mind!
In this casserole recipe, I use pork sausage, cheese, butter, eggs, and a few other ingredients to add flavor to the grits.
I like making casseroles because they feed the whole family. This Sausage and Grits Casserole is perfect to serve for breakfast! If you are looking for a tasty casserole dish to serve your guests, this is a great option!
What can I add to grits to make it taste better?
If you are wanting to enhance the flavor of grits, consider adding vegetable or chicken broth instead of water. You can also try adding milk, buttermilk, or heavy cream for a more rich, sweeter flavor.
Can you freeze cheese grits casserole?
You may freeze this casserole after baking. Store the casserole dish covered with foil and label with the date. When you are ready to consume, reheat in a microwave in a microwave safe dish or heat in the oven until heated all the way through. For best quality, store cooked grits dishes for up to 1 month.
What can I serve with breakfast casseroles?
With this particular casserole, I like to serve fresh fruit! Create a bowl of fruit to serve alongside the casserole such as grapes, cantaloupe, strawberries, and more.
Preheat the oven to 350 degrees and prepare a 9×13 inch baking dish with nonstick cooking spray.
Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
Beat the eggs and milk together; set aside.
In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese.
Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt.
Pour into the prepared baking dish. Sprinkle with remaining cheese.
Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Sausage and Grits Casserole
Ingredients
3 cups water
1 cup quick-cooking grits
¾ teaspoon salt, divided
2 pounds pork sausage, cooked and drained
2 cups shredded cheddar cheese, divided
3 large eggs
1 ½ milk
2 tablespoon butter, melted
Black pepper to taste
Instructions
Preheat the oven to 350 degrees and prepare a 9×13 inch baking dish with nonstick cooking spray.
Place the water and ½ teaspoon salt in a saucepan and bring to a boil over high heat. Slowly whisk in the grits. Reduce the heat to low; cover and simmer for 5 minutes, stirring occasionally.
Beat the eggs and milk together; set aside.
In a large mixing bowl, combine the grits, sausage, and 1 ½ cups cheese. Combine the eggs and grits mixture. Add the butter, black pepper, and remaining salt. Pour into the prepared baking dish. Sprinkle with remaining cheese.
Bake uncovered for about 1 hour or until a knife inserted in the center comes out clean. Let stand for 5 minutes before cutting.
Dump cakes are easy to make and taste delicious. Try this Slow Cooker Blueberry Lemon Dump Cake recipe!
Slow Cooker Lemon Blueberry Dump Cake: An Easy Southern Dessert for Any Day of the Week
If you’re looking for a quick and easy slow cooker dessert that feels homemade without the fuss, this slow cooker lemon blueberry dump cake is exactly what you need.
With just a handful of pantry staples and no mixing bowls required, this dessert practically makes itself—and fills the house with the sweet smell of blueberries and warm cake.
This recipe is perfect for busy folks who still want to serve up something sweet without spending hours in the kitchen.
Whether you’re a parent juggling dinner and homework time, or just someone who loves a simple crockpot dessert that doesn’t need a lot of prep, this one’s for you.
It’s also a great option for beginner bakers or anyone wanting a no-fail dessert that always comes out tasting great.
What Makes It So Good?
The combo of tart lemon cake mix and sweet blueberry pie filling hits just the right balance of bright and rich flavors.
You get a warm, cobbler-style dessert that’s gooey on the bottom and golden on top, all made in your slow cooker.
And the best part? There’s no need to dirty extra dishes or preheat an oven.
This easy lemon blueberry crockpot dump cake is low effort, high reward.
When to Make Lemon Blueberry Dump Cake
This dessert is one of those versatile recipes that works for just about any occasion.
Hosting a Sunday supper? It’s a crowd-pleasing ending to a hearty Southern meal.
Need a simple treat for a church potluck, family gathering, or holiday dinner? It travels well and stays warm in the slow cooker.
It’s also a solid choice when you just want something sweet on a weeknight but don’t feel like turning on the oven.
It’s especially great during spring and summer when blueberries are in season and lemon flavors feel fresh and fitting.
But since it uses pie filling and boxed cake mix, you can make it year-round.
Where to Serve This Dump Cake
You can serve this dessert recipe anywhere.
Serve it right from the slow cooker if you’re at home—scoop it warm into bowls and top with vanilla ice cream, whipped cream, or even a spoonful of lemon curd if you want to go the extra mile.
For potlucks or gatherings, take the whole slow cooker and set it to “keep warm” so folks can serve themselves. It’s casual, comforting, and always gets eaten down to the last bite.
You could even turn it into a semi-fancy dessert by layering it in mason jars for individual servings at picnics or outdoor parties.
Why You’ll Want to Make This Again and Again
This easy blueberry lemon dump cake in a slow cooker checks every box: fast, budget-friendly, made with ingredients you probably already have on hand, and tastes like you spent way more time than you did.
It’s the kind of recipe you keep in your back pocket for when you need something reliable and tasty.
It’s also a great one to hand off to the kids or teens if they want to help with dessert—just show them how to layer everything, and let the slow cooker handle the rest.
How to Serve and Store Leftovers
If you have any leftovers (not likely), scoop them into a sealed container and refrigerate. Reheat in the microwave in short bursts until warm. It’s just as good the next day and makes a sweet breakfast treat, too.
This dessert also freezes well. Portion it out into freezer-safe containers and pop it in the freezer for up to 2 months. Just thaw and reheat when the craving hits.
Whether you’re making it for company or just want something sweet to cap off a long day, this lemon blueberry dump cake in the crockpot delivers all the comfort and flavor with hardly any work.
If you’ve never made a slow cooker dessert before, this is a great place to start.
Let me know in the comments how it turned out for you—or what you like to serve with it!
Slow Cooker Blueberry Lemon Dump Cake
Ingredients:
Lemon Cake Mix box
2 – 21oz cans blueberry pie filling
1 stick butter
Non-stick cooking spray
Directions:
Spray the slow cooker with non-stick cooking spray.
Open the cans of blueberry pie filling and dump them into the crock.
Pour the cake mix over the pie filling, in an even layer.
Cut the butter into 10 slices, and place them spaced out on top of the cake mix.
Cook on high for 3 hours, or low for 5-6 hours.
1. Can I use fresh or frozen blueberries instead of pie filling? It’s best to use blueberry pie filling in this recipe because it adds sweetness and thickness. If you use fresh or frozen blueberries, you’ll need to add sugar and a thickener like cornstarch. Otherwise, the bottom of the cake may turn out runny.
2. Can I make this with a different flavor of cake mix? Yes! Lemon cake mix adds a nice tart flavor that pairs well with blueberries, but you can also use yellow cake mix, white cake mix, or even vanilla for a slightly different twist.
3. Can I double the recipe? You can double it if you’re using a large slow cooker (at least 6 to 7 quarts). Keep an eye on the cooking time—it may need a little longer to cook through, especially in the center.
4. Do I stir the ingredients together in the slow cooker? Nope! Just layer the blueberry pie filling first, then sprinkle the cake mix on top, and add the butter slices. Do not mix it. That’s the beauty of a dump cake—it does all the work while it cooks.
5. Can I cook it on low instead of high? Yes, cook on low for 5 to 6 hours if you want to prep it earlier in the day. If you’re short on time, cook on high for 3 hours.
6. How do I know when it’s done? The top should look set and slightly golden, and the edges may pull away from the sides of the slow cooker. The bottom will be soft and gooey, like a cobbler, which is what you want.
7. What can I serve with this dump cake? Vanilla ice cream, whipped cream, or even a drizzle of sweetened condensed milk are all great toppings. You can also serve it with lemon zest or a dollop of Greek yogurt for a tangy touch.
8. How do I store leftovers? Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the microwave before serving. It can also be frozen in individual portions for up to 2 months.
9. Can I make this recipe ahead of time? You can prep the ingredients ahead (pour the pie filling and top with cake mix and butter), then store the crock (covered) in the fridge until you’re ready to cook. Let it sit at room temp for about 30 minutes before turning on the slow cooker.
10. Does this work in an oven instead of a slow cooker? Yes, if you prefer, you can bake it in a 9×13 baking dish at 350°F for about 45-50 minutes, or until the top is golden and the filling is bubbly.
Slow Cooker Lemon Blueberry Dump Cake
Ingredients
Lemon Cake Mix box
2 – 21oz cans blueberry pie filling
1 stick butter
Non-stick cooking spray
Instructions
Spray the crock with non-stick cooking spray.
Open the cans of blueberry pie filling and dump them into the crock.
Pour the cake mix over the pie filling, in an even layer.
Cut the butter into 10 slices, and place them spaced out on top of the cake mix.
Enjoy this delicious peach cobbler dump cake after your favorite southern meal! Add a scoop of vanilla ice cream if you’d like!
My grandfather was a man who loved dessert. He had dessert after just about every evening meal.
I loved going to my grandparent’s house because I knew that we would have something sweet before we went to bed.
As I grew older, my family and I skipped on dessert for a few reasons: 1) we were hungry now, so cooking extra food didn’t seem to be worth the wait 2) we started our waistlines!
However, every now and again, we want to indulge our sweet-tooth.
This recipe is also so simple that it takes very few minutes to prepare, and once you put it on to bake it will be ready to eat after preparing and eating the rest of your dinner.
What is dump cake?
Dump cake is a type of cake made by dumping (or layering) ingredients into a baking dish and then baking it.
The ingredients are usually simple, such as cake mix, fruit, and butter. The resulting cake is often moist and flavorful.
Dump cakes are often made with fruit fillings, such as cherry or apple.
Other popular flavors include chocolate, pumpkin, and lemon. The cake mix is usually a yellow cake mix, but other flavors can be used as well.
There are a few things you can do to pair dump cake. First, you can try it with ice cream. This will give you a sweet and rich flavor that is sure to please.
Another option is to serve it with whipped cream or even a dollop of frosting. This will add some extra sweetness and make the cake even more decadent.
Finally, if you want something a little different, you can try pairing dump cake with a savory dish like chicken or pork.
The contrast of the sweet cake with the savory flavors will create an interesting and delicious combination.
Can you freeze dump cake?
You can freeze dump cake, but it’s not necessarily the best way to enjoy this dessert. Dump cake is best served fresh and warm, straight out of the oven.
However, if you need to freeze it, wrap the cake tightly in plastic wrap or aluminum foil and store in the freezer for up to 1 month.
When ready to serve, thaw overnight in the refrigerator and then reheat in a 350 degree F oven until warmed through. Enjoy!
How do you store leftover dump cake?
If you have leftover dump cake, there are a few storage options to keep in mind. The first is to keep it in the fridge, where it will last for several days.
Alternatively, you can freeze the cake, which will extend its shelf life for several months.
When storing dump cake, be sure to wrap it tightly in plastic wrap or aluminum foil to prevent it from drying out.
Different types of dump cakes
There are different types of dump cake, and each has its own unique flavor. Some of the most popular flavors include chocolate, vanilla, and strawberry.
Each type of dump cake is made with a different type of cake mix, and each has its own distinct flavor.
Chocolate dump cake is made with a chocolate cake mix and is typically topped with chocolate chips or chunks. The cake is then baked until the top is crispy and the inside is gooey.
Vanilla dump cake is made with a vanilla cake mix and is typically topped with white chocolate chips or chunks. The cake is then baked until the top is crispy and the inside is gooey.
Strawberry dump cake is made with a strawberry cake mix and is typically topped with strawberry chunks. The cake is then baked until the top is crispy and the inside is gooey.
Today, I’ll be giving you my recipe for a Peach Cobbler Dump Cake! Enjoy!
Peach Cobbler Dump Cake
Ingredients:
2 (16oz) cans of peaches
1 box of yellow cake mix
1 stick of butter
1 tsp. ground cinnamon
1 tsp. cinnamon sugar (optional)
Directions:
Pre-heat an oven to 375 degrees.
Empty the peaches into a large mixing bowl.
Add the cinnamon, and then mix until well combined with the peaches and syrup from the can.
Pour peaches and cinnamon into a 9×13 baking dish.
Pour one box of yellow cake mix over the peaches. Make sure that the dry cake batter is spread out evenly.
Next, cut one stick of butter into 12-16 pieces. Add the pieces of butter evenly over the top of the dessert.
Finally, sprinkle some cinnamon sugar over the top of the dessert.
Place in the center rack of the oven for 40-45 minutes or until gold brown. Enjoy!
Place a scoop of ice cream on a slice of this Peach Cobbler Dump Cake and enjoy!
Print this recipe:
Peach Cobbler Dump Cake
Ingredients
2 (16oz) cans of peaches
1 box of yellow cake mix
1 stick of butter
1 tsp cinnamon
1 tsp cinnamon sugar (optional)
Instructions
Pre-heat an oven to 375 degrees.
Empty the peaches into a large mixing bowl.
Add the cinnamon, and then mix until well combined with the peaches and syrup from the can.
Pour peaches and cinnamon into a 9×13 baking dish.
Pour 1 box of yellow cake mix over the peaches. Make sure that the dry cake batter is spread out evenly.
Next, cut one stick of butter into 12-16 pieces. Add the pieces of butter evenly over the top of the dessert.
Finally, sprinkle some cinnamon sugar over the top of the dessert.
Place in the center rack of the oven for 40-45 minutes or until gold brown. Enjoy!
This easy to make Sausage and Bean Burrito is perfect to serve when you are looking for a quick meal time solution for your family!
Every now and then I need to find a quick and easy recipe to throw together for the family.
That’s where these Sausage and Bean Burritos come in! These burritos are easy to make and only require a few ingredients.
This is a regular go to recipe for us. You can get creative with the toppings on your burrito. Create a burrito bar for your family and see what kind of flavor options your family chooses.
If you love to eat a delicious chicken fried steak and you want to know what side dishes to pair with it, this post will give you ideas! Here are my favorite side dishes for chicken fried steak.
In my opinions, the two best side dishes for chicken fried steak are mashed potatoes and green beans.
The mashed potatoes can be made with milk, butter, salt, pepper and garlic powder or you can make them from scratch with boiled water.
Green beans should be steamed in a pot of boiling water until they’re tender but not mushy. They should then be drained before being tossed with some butter or bacon grease.
But wait, there are plenty more options to try. Below you’ll find some of my favorite side dishes that can be paired with chicken fried steak!
