4-Ingredient Blueberry Pineapple Dump Cake

This blueberry pineapple dump cake is the dessert you make when you need something warm and fruity with almost zero effort. Canned blueberry pie filling and crushed pineapple do all the heavy lifting, while a box of cake mix and butter turn into a golden, cobbler-like top.

No bowls, no beating eggs, no stovetop stirring. Just layer, bake, and scoop. It’s the kind of recipe that saves a hectic weeknight or fills the house with a buttery, fruity smell while you do something else.

Why This Dump Cake Is a Keeper

I keep this recipe around because it answers the last-minute dessert panic better than anything else. It pulls from pantry staples you probably have on hand, and it goes from thought to oven in under five minutes.

The top gets crisp and golden, while underneath the fruit bubbles into a jammy, sweet-tart layer. It’s not fancy, but it’s warm and comforting, and it never fails to get scooped up fast.

Ingredients

• 1 can (21 oz) blueberry pie filling: any brand works; the thick, sweet base carries the fruit flavor
• 1 can (20 oz) crushed pineapple: do not drain; the juice combines with the cake mix to form that soft, saucy layer
• 1 box (15.25 oz) yellow cake mix: a standard box without pudding already in the mix
• 1/2 cup (1 stick) unsalted butter: sliced into thin pats so it melts evenly across the top
• 1/2 cup chopped pecans or walnuts (optional): adds a toasty crunch against the soft fruit

Variations / Substitutions

• Swap the cake mix: white cake, spice cake, or even a gluten-free 1-to-1 baking mix all work. A chocolate cake mix turns it into a black forest style dessert that’s still good, just different.
• Use fresh blueberries: toss 2 cups fresh blueberries with 2 tbsp sugar and 1 tbsp cornstarch before spreading, so they release a similar syrup.
• Skip the nuts: it’s still great without them, or swap in sliced almonds for a milder crunch.
• Dairy-free option: replace the butter with a solid stick of plant-based butter; the top won’t brown quite as deeply but still crisps up.
• If you love this, try a classic Cherry Pineapple Dump Cake next.

How to Make Blueberry Pineapple Dump Cake

Step 1: Spread the Fruit Base

Grab a 9×13-inch baking dish – you don’t need to grease it. Dump in the blueberry pie filling and the crushed pineapple with all its juice.

Spread them into an even layer, mixing gently with a spatula if you want a more blended fruit base. The juice from the pineapple will start mingling with the blueberry syrup right away, and that liquid is what keeps the bottom from drying out.

Step 2: Sprinkle the Cake Mix

Pour the entire box of yellow cake mix over the fruit. Break up any large lumps with your fingers, then spread it into an even layer, patting down lightly so it covers the fruit almost completely. A few small bare spots are fine – the butter will take care of them.

The mix sits like a pale blanket on top of the bright fruit. Resist the urge to stir it in. Keeping the layers separate is what gives you that crisp, buttered top and the soft, saucy fruit beneath.

Step 3: Dot with Butter and Bake

Preheat your oven to 350°F (175°C). Cut the cold butter into thin slices and arrange them over the surface of the cake mix. Try to cover as much of the top as you can so every bit of dry mix gets some fat – that’s how you avoid powdery patches.

Slide the dish into the oven and bake 45 to 50 minutes. You’ll know it’s done when the top is deeply golden, the fruit is bubbling up around the edges, and the kitchen smells like browned butter and sweet berries. If a few spots still look dry, it’s okay to drizzle a little extra melted butter on top midway through, but only if needed.

Step 4: Scoop and Serve

Let the cake rest for 10 minutes out of the oven – it will be molten hot. Then spoon generous portions into bowls, scooping all the way down through the crisp crust and into the jammy fruit.

A scoop of vanilla ice cream or a pour of cold heavy cream makes the contrast between the warm, buttery cake and cool cream just right. Serve it straight from the dish; it’s meant to be casual.

Simple Tips for This Dump Cake

• For the crispest top, keep the butter cold. Straight from the fridge, it melts slowly in the oven and helps the cake mix form a crackly crust instead of a doughy layer.
• Add a pinch of cinnamon, cardamom, or a teaspoon of vanilla extract to the fruit layer before spreading for a warmer spice note.
• If the edges darken too fast, lay a piece of foil loosely over the pan during the last 10 minutes. The fruit will keep bubbling without burning.
• Stir in a handful of chopped pecans or walnuts before you dot the butter, if you like a salty crunch against the sweet fruit.

Bake times can shift a little depending on the dish you use:

Dish Material	Bake Time
Metal pan	45–50 mins
Glass dish	40–45 mins

Keeping Dump Cake Fresh

Store any leftover dump cake tightly covered in the refrigerator for up to 4 days. Reheat single portions in the microwave for 30 to 60 seconds, or warm the whole dish in a 300°F oven for 15 to 20 minutes. The top loses some crispness after chilling, but the fruit still tastes great.

Frequently Asked Questions

Why does my dump cake have dry powdery patches on top?

Those spots didn’t get enough butter. Next time, slice the butter a bit thinner and distribute the pats more evenly, or add a few extra small pieces over areas that look bare.

Can I use frozen blueberries and pineapple?

Yes, no need to thaw them. They’ll release a little extra liquid as they bake, so you might need to add 5 to 10 minutes to the bake time to help the top set properly.

Can I freeze blueberry pineapple dump cake?

Wrap the cooled cake tightly and freeze up to 3 months. Thaw overnight in the fridge and reheat in a low oven until warmed through.

Do I have to use unsalted butter?

No, salted butter works fine. Just skip any extra pinch of salt you might add to the fruit layer and know the top will have a slightly saltier edge against the sweet fruit.