This Blueberry Dump Cake uses fresh berries instead of blueberry 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 Recipe
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
Ingredients:
- crushed pineapple
- blueberries
- sugar
- pecans
- flour
- yellow or white cake mix
- butter
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:
Strawberry Rhubarb Crisp/Blueberry Sauce/Mini Berry Cheesecake Trifles
Fresh Blueberry Dump Cake with Pineapple
Blueberry Dump Cake
Easy blueberry crisp made with fresh blueberries and pineapple.
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.
Debbie
October 8, 2017 at 5:00 pmDo you thaw the blueberries??
Kara Cook
August 7, 2017 at 4:33 pmYou 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.
Jeanette
July 18, 2017 at 3:35 pmI 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.
Kara Cook
July 19, 2017 at 10:31 amI bet that was a yummy twist!
Pamela
July 1, 2017 at 2:49 pmWhy the pineapple? And do you have to use pineapple? could you just use more blueberries ? oh. Or maybe strawberries instead??
Half Baked Boo
June 14, 2017 at 1:21 pmCan 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?
Kara Cook
June 27, 2017 at 8:57 amYou 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.
Karen
April 10, 2017 at 1:59 pmDo you have to rinse frozen blueberries
Kara Cook
June 27, 2017 at 9:20 amNo, you don’t need to rinse the frozen blueberries.
judy
November 17, 2016 at 2:48 pmcan you use canned blueberry pie filling ?
Kara
November 25, 2016 at 11:00 pmYou can, but I’ve had it before and I don’t like it as much. It turns out overly sweet for my taste.
Kesha
May 16, 2016 at 8:47 pmThis looks and sounds amazing! I am allergic to pineapple so is there anything I can do to replace it?
Kara
May 17, 2016 at 5:59 pmI 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!
Patricia
May 19, 2017 at 1:01 pmOr, 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.)