It’s really simple and delicious to make this blueberry-pineapple dump cake. Ice cream should be served warm.
| Prep Time: | 10 mins |
| Cook Time: | 30 mins |
| Total Time: | 40 mins |
| Servings: | 12 |
| Yield: | 1 9×13-inch cake |
Ingredients
- 1 (21 ounce) can blueberry pie filling
- 2 cups fresh blueberries
- 1 (20 ounce) can crushed pineapple with juice
- 1 (15.25 ounce) package yellow cake mix
- 1 cup chopped walnuts
- ½ cup margarine, melted
Instructions
- Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9×13-inch baking pan.
- Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
- Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.
- You can use frozen blueberries instead of fresh.
- Use any kind of chopped nuts you prefer.
- Bake at 325 degrees F (165 degrees C) if using a glass baking pan.
Nutrition Facts
| Calories | 418 kcal |
| Carbohydrate | 62 g |
| Cholesterol | 1 mg |
| Dietary Fiber | 3 g |
| Protein | 4 g |
| Saturated Fat | 3 g |
| Sodium | 331 mg |
| Sugars | 44 g |
| Fat | 18 g |
| Unsaturated Fat | 0 g |
Reviews
My mom used to make this when we were kids. So simple and delicious. I changed out the walnuts for pecans and added coconut to the top. Turned out just like mom’s!
Not impressed. I followed the recipe & did as it said but after baking I had a lot of just dry cake mix sitting on top where ever there was no butter. So I stirred it into the mixture & baked another 15 mins. That seemed to do the trick.
8.19.20 The recipe says it’s OK to use frozen blueberries, so I did. I didn’t defrost them, and when this went into the oven, it had a lot of liquid in the dish from the pineapple juice as well as the blueberries starting to thaw. It said to cook for 30-45 minutes, so I set the timer for 35 minutes, checked, and it wasn’t even close to being done. It took 1 hour and 10 minutes before the cake was cooked, and other than being a minor annoyance constantly checking for doneness, that’s not a deal breaker with me, just need to plan accordingly. If you use frozen berries, you may want to consider thawing them before adding to the cake. On the positive side, it just doesn’t get much easier than this, it’s super moist, and it tastes good, even better day two. Thanks for sharing your recipe, it’s a keeper.