This Blueberry Dump Cake uses fresh berries instead of blueberry pie filling, so it has a fresh taste that is unbeatable!
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. 🙂
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!
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.
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. 🙂
How to make Blueberry Dump Cake with Pineapple
- crushed pineapple
- yellow or white cake mix
Spread pineapple in the bottom of a greased 9×13″ baking dish. 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. Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream or whipped cream.
Does Dump Cake Need to Be Refrigerated?
It can be stored at room temperature for a day or two, but if it lasts longer than that, you should refrigerate it. Just warm it in the microwave for 30-60 seconds before serving.
Here are a few more yummy dessert recipes featuring summer fruits:
Fresh Blueberry Dump Cake with Pineapple
- 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
- 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.
- Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream.
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Amount Per Serving: Calories: 288 Total Fat: 10g Saturated Fat: 5g Trans Fat: 0g Unsaturated Fat: 5g Cholesterol: 16mg Sodium: 270mg Carbohydrates: 50g Fiber: 2g Sugar: 34g Protein: 2g
I originally shared this recipe at Simply Kierste.