This easy Blueberry Dump Cake is a delicious dessert made with blueberry pie filling, crushed pineapple, and a buttery cake topping. A perfect, no-fuss sweet treat!
Why You’ll Love This Recipe
- Quick and easy – Minimal prep time and no mixing required.
- Uses pantry staples – Only a handful of ingredients needed.
- Deliciously rich – The combination of blueberries, pineapple, and buttery cake is irresistible.
- Customizable – Add nuts, spices, or different fruit fillings to make it your own.
- Perfect for any occasion – Great for weeknight desserts, holidays, or potlucks.
Ingredients
- 1 can (21 oz) blueberry pie filling
- 1 can (15 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Directions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the blueberry pie filling evenly in the bottom of the prepared dish.
- Pour the crushed pineapple (with juice) over the blueberry filling and spread evenly.
- Sprinkle the dry cake mix evenly over the fruit layer, making sure to cover it completely.
- Drizzle the melted butter over the cake mix, trying to cover as much as possible.
- If using, sprinkle chopped pecans or walnuts over the top for added crunch.
- Bake for 45-50 minutes or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Servings and Timing
- Prep Time: 5 minutes
- Cooking Time: 45 minutes
- Total Time: 50 minutes
- Servings: 12 servings
- Calories: 320 kcal per serving
Variations
- Berry mix-up – Substitute half of the blueberries with raspberries or blackberries for a mixed berry flavor.
- Nut-free option – Simply omit the nuts for an allergy-friendly version.
- Spiced twist – Add a teaspoon of cinnamon or nutmeg for a warm, spiced flavor.
- Cake mix flavors – Try using white, spice, or butter pecan cake mix for a different taste.
- Citrus boost – Add a tablespoon of lemon zest for a bright, tangy kick.
Storage/Reheating
- Storage – Store leftover cake in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days.
- Reheating – Warm individual portions in the microwave for 20-30 seconds or reheat in the oven at 300°F for 10 minutes.
FAQs
Can I use fresh blueberries instead of pie filling?
Yes! You can use about 3 cups of fresh or frozen blueberries mixed with 1/2 cup of sugar and 1 tablespoon of cornstarch to create a similar consistency.
Can I use a different fruit instead of blueberries?
Absolutely! You can swap the blueberry pie filling for cherry, peach, apple, or strawberry pie filling.
What type of cake mix works best?
Yellow cake mix is classic, but white, vanilla, or even spice cake mix can work well.
Can I make this recipe dairy-free?
Yes! Use a dairy-free butter substitute to make it completely dairy-free.
Should I stir the layers together?
No, simply layer the ingredients as directed. The “dump and bake” method creates the best texture.
Can I make this ahead of time?
Yes! Bake the cake, let it cool, and store it in the fridge. Reheat before serving.
Do I need to drain the pineapple?
No, the juice helps keep the cake moist and flavorful.
Can I add extra toppings?
Yes! Coconut flakes, chocolate chips, or extra fruit can enhance the flavor.
How do I prevent dry spots in the cake mix?
Make sure to drizzle the butter evenly and gently shake the pan to help distribute the butter.
What’s the best way to serve this cake?
It’s delicious on its own but even better with vanilla ice cream or whipped cream.
Conclusion
This Blueberry Dump Cake is the ultimate effortless dessert—quick, flavorful, and irresistibly delicious. Whether you’re making it for a party or just a cozy night in, this easy treat is sure to impress. Try it today and enjoy the magic of a dump cake with minimal effort and maximum flavor!
Print
Blueberry Dump Cake
- Total Time: 50 minutes
- Yield: 12 servings 1x
- Diet: Vegetarian
Description
This easy Blueberry Dump Cake is a delicious dessert made with blueberry pie filling, crushed pineapple, and a buttery cake topping. A perfect, no-fuss sweet treat!
Ingredients
- 1 can (21 oz) blueberry pie filling
- 1 can (15 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts (optional)
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- Spread the blueberry pie filling evenly in the bottom of the prepared dish.
- Pour the crushed pineapple (with juice) over the blueberry filling and spread evenly.
- Sprinkle the dry cake mix evenly over the fruit layer, making sure to cover it completely.
- Drizzle the melted butter over the cake mix, trying to cover as much as possible.
- If using, sprinkle chopped pecans or walnuts over the top for added crunch.
- Bake for 45-50 minutes or until the top is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy warm, optionally with a scoop of vanilla ice cream or whipped cream.
Notes
- For a more buttery crust, add extra melted butter or dot small butter cubes over the cake mix before baking.
- Use a white or butter cake mix for a slightly different flavor.
- Store leftovers in the refrigerator and reheat before serving.
- Prep Time: 5 minutes
- Cook Time: 45 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American