Description
This Pineapple Blueberry Dump Cake is a delightful and easy homemade dessert. By simply dumping all the ingredients into a baking dish and baking, you create a dessert that combines the sweetness and moisture of canned pineapple and blueberry pie filling with the fresh pops of flavor from blueberries. The addition of pecans and almonds on top introduces a crunchy, nutty element as they toast while baking.
Ingredients
Scale
- 1 can (21-ounce) blueberry pie filling
- 1 cup fresh blueberries
- 1 can (20-ounce) crushed pineapple
- 1 box (15.25-ounce) yellow cake mix
- 2 sticks (1 cup) unsalted butter, melted
- 1/2 cup chopped pecans
- 1/2 cup sliced almonds
Instructions
- Preheat the oven to 350 degrees F.
- Pour the blueberry pie filling into a 9-by-13-inch baking dish, spreading evenly. Add the fresh blueberries on top.
- Pour the crushed pineapple with its juices over the blueberries, spreading to coat.
- Evenly top with the cake mix, then drizzle the melted butter over it, covering as much of the surface as possible.
- Sprinkle with pecans and almonds.
- Bake for about 40 minutes, until the topping is set and the fruit is bubbling. Let it cool for 10 minutes before serving.
Notes
This recipe does not require a mixing bowl, making cleanup easy. The combination of fresh and canned ingredients provides a rich flavor profile and moist texture.
- Prep Time: 5 min
- Cook Time: 40 min
- Category: Dessert
- Method: Baking
- Cuisine: American