Blueberry Dump Cake

Affiliate link disclosure for blueberry dump cake recipeThis Blueberry Dump Cake uses fresh berries instead of pie filling, so it has a fresh taste that is unbeatable!

Easy Blueberry Dump Cake- with fresh berries, not pie filling
Have you ever had a dump cake before? The name isn’t all that flattering, but don’t let that deter you from making one. It is basically a crisp or cobbler, but you use a cake mix for the topping. You literally dump a bunch of ingredients into a pan and end up with a mouthwatering dessert that no one can resist. So ignore the name and just think about how happy your mouth will be when you eat it. 🙂
Easiest Blueberry Cobbler ever!

There are dozen of versions of dump cake out there. You can use just about any combination of fruit. I’ve tried many of them over the years, but this blueberry dump cake has always been my favorite. The combination of the pineapple and blueberries is sooo good!

Easy to make, this Blueberry Dump Cake is always a hit!My mom made this when I was growing up, and I remember wanting to lick my plate clean because it was so yummy. She always added nuts, and I love the crunch they add. It wasn’t until I pulled this out of the oven that I realized I had forgotten to add them. It was still amazing, but I like it best with the nuts. You can choose.
Easiest Blueberry CrispSuper easy blueberry crisp.

And just in case you were wondering, you must serve it with vanilla ice cream! When it is warm and the ice cream melts down and makes it all ooey gooey, it is so delicious! Of course you can also serve it cold, and that’s refreshing. But my favorite is warm. Try it both ways and see what you prefer. Try to refrain from licking your plate. 🙂
Easiest Blueberry Crisp ever!

Blueberry Dump Cake
Yield: 15 servings
  • 1 20-oz can crushed pineapple, drained
  • 6 cups blueberries, fresh or frozen
  • 2/3 cup sugar
  • 1/2 cup chopped pecans or walnuts, optional
  • 2 Tbsp flour
  • 1 16-oz yellow cake mix
  • 1/2 cup butter, melted
  1. Spread pineapple in the bottom of a greased 9x13" pan. Spread the blueberries evenly over the top of the pineapple. Whisk together the flour and sugar in a small bowl. Sprinkle evenly over the top of the fruit. Sprinkle the dry cake mix over the top, then sprinkle the nuts. Drizzle with the melted butter.
  2. Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream.

I originally shared this recipe at Simply Kierste.

Here are a few more yummy dessert recipes featuring summer fruits:
fruit desserts from Creations by KaraStrawberry Rhubarb Crisp/Blueberry Sauce/Mini Berry Cheesecake Trifles

Supplies used for this recipe:


  1. can you use canned blueberry pie filling ?

  2. This looks and sounds amazing! I am allergic to pineapple so is there anything I can do to replace it?

    • I don’t know of a substitute for pineapple, but you could definitely just try adding a cup and half more blueberries. And maybe up the sugar to 3/4 cup if you prefer. because blueberries tend to be more tart than pineapple. Good luck!

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