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Blueberry Pineapple Dump Cake

Blueberry Pineapple Dump Cake Recipe

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Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings: 10 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 1 can (21 oz) blueberry pie filling
  • 1 can (20 oz) crushed pineapple, undrained
  • 1 box (15.25 oz) yellow cake mix
  • 1/2 cup (1 stick) unsalted butter, sliced thin
  • 1/2 cup chopped pecans or walnuts (optional)

Method
 

  1. Dump the blueberry pie filling and crushed pineapple with its juice into a 9x13-inch dish and spread into an even layer.
  2. Sprinkle the cake mix evenly over the fruit, patting down lightly to cover.
  3. Dot the top with thin slices of butter, covering as much surface as possible. Bake at 350°F for 45 to 50 minutes, until golden and bubbly.
  4. Let rest 10 minutes, then scoop into bowls and serve warm with ice cream.

Notes

If using fresh blueberries, toss them with a little sugar and cornstarch first. For an even toastier top, scatter chopped pecans or walnuts over the butter before baking.