This Blueberry Dump Cake uses fresh berries instead of pie filling, so it has a fresh taste that is unbeatable!
I love baking with blueberries all year long. Lemon blueberry bread, orange blueberry muffins, and blueberry crumb coffee cake are a few more family favorites.
Easy Blueberry Dump Cake
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. 🙂
Blueberry Dump Cake
Blueberry Dump Cake
Ingredients
- 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
Instructions
- 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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Nutrition Information:
Yield:
15Serving Size:
1Amount 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.
Here are a few more yummy dessert recipes featuring summer fruits:
Strawberry Rhubarb Crisp/Blueberry Sauce/Mini Berry Cheesecake Trifles
Do you thaw the blueberries??
You can definitely use frozen fruit. Blueberries and cherries together will probably be fantastic! Just make sure that the total amount of fruit you use is close to 6 cups.
I used a can of peaches instead of the pineapple and I also used spice cake mix. It was so yummy! Thanks for sharing the recipe.
I bet that was a yummy twist!
Why the pineapple? And do you have to use pineapple? could you just use more blueberries ? oh. Or maybe strawberries instead??
Can I replace the yellow cake mix with a white one? Also if I used a mixture of canned blueberry filling along with fresh blueberries can I omit the sugar?
You can definitely use a white cake mix instead of a yellow one. I’m not sure how well it would work to use filling and fresh berries, but you could certainly try it.
Do you have to rinse frozen blueberries
No, you don’t need to rinse the frozen blueberries.
can you use canned blueberry pie filling ?
You can, but I’ve had it before and I don’t like it as much. It turns out overly sweet for my taste.
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!
Or, in place of pineapple, add a different berry and more sugar. That way you would jeep the complexity of the multi-fruit flavor that is so attractive in this recipe. (You could take a giant flier and try mango, too, if you like it.)