If you like fruity desserts that are also buttery and taste like cake batter, then you’re going to love this easy Blueberry Pineapple Dump Cake! With just 5 minutes prep time and 5 simple ingredients this easy dump cake recipe is perfect for feeding a crowd!
Dump Cake recipes like this Blueberry Pineapple Dump Cake are my favorite! I love that when you dump all the ingredients into a pan and bake it, a magically delicious dessert comes out.
Like most of my dump cake recipes, a handful of ingredients gets turned into a beautiful and tasty dish – all with minimal effort from you!
Why you should make this dump cake
While a traditional dump cake is typically made with cherry pie filling, this easy recipe adds a new and delicious flavor to the mix – blueberry!
Pair that with tangy pineapple and coconut and you have a unique dessert to serve whenever you need or want something sweet in your mouth quickly.
I also have a recipe for a Gluten-Free Blueberry Dump Cake but since I’m not a strictly gluten-free eater, I think there is room for improvement. But if you’re interested in that option, check it out.
This is also a great potluck dessert. You can make it in a disposable pan and not even worry about having to bring a dish home. That’s a win in my book!
I love that this simple dessert can be made with things that are easy to keep in your pantry or refrigerator.
You can totally leave off the coconut if you aren’t a fan. I just like the texture it adds to the crust. And if you do like coconut, pile it on!
I like using canned fruits because they are sweet enough and usually have some chunky fruit.
Start by preheating your oven to 350 degrees and grabbing a 9×13 baking dish.
To prepare your blueberry and pineapple dump cake, first, add a layer of blueberry pie filling.
Top the blueberries with crushed pineapple. Don’t forget the juice!
Sprinkle on dry cake mix until all the fruit is covered.
Top the yellow cake mix with shredded coconut.
Cut both sticks of butter into pats and place the cubes evenly around the pan.
Bake in your preheated oven for approximately one hour.
Did you know using kitchen shears makes it super easy to cut the butter into pats? I use my kitchen shears for everything. Even cutting butter.
I suggest waiting for the dump cake to cool a little before eating. But I know it’s hard not to dig in before it’s had a chance to rest.
Letting it cool for at least half an hour helps the juices to not be so runny.
Whether you serve this delicious blueberry dump cake with pineapple warm, room temperature, or even cold, it’s going to taste amazing!
Should you use melted butter or cut the butter?
When making a dump cake, there are different ways you can add the butter that most recipes call for.
Typically, I melt the butter first, especially if there is already a lot of liquid from the rest of the ingredients. For this blueberry pineapple dump cake recipe, I cut it instead.
Cutting the butter allows for it to melt more evenly and provide better coverage of the dry cake mix as it bakes. It gives you more control over where the butter will end up when it melts.
Frequently Asked Questions
I’m a purist and love to eat my dump cakes as is, but you can always add something creamy like vanilla ice cream or whipped cream.
In my Gluten-Free Blueberry Dump Cake, I just used blueberry but added some fresh lemon juice and zest to cut through the sweetness and add some brightness.
A few more easy recipes you might also enjoy!
- Strawberry Dump Cake with Pineapple
- Blueberry Peach Dump Cake with Oats
- Angel Food Strawberry Shortcake Dump Cake
- 4-ingredient Cherry Pineapple Dump Cake
- 2-ingredient Pineapple Cake (Angel Food Dump Cake)
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Yummy Blueberry Pineapple Dump Cake
- 15 ounces blueberry pie filling (1 can)
- 15 ounces crushed pineapple (1 can) not drained
- 15 ounces yellow cake mix (1 box)
- ½ cup shredded coconut
- 1 cup butter (2 sticks)
- Preheat oven to 350 degrees.
- To a 9 x 13 baking dish add blueberry pie filling.
- Top with crushed pineapple.
- Sprinkle on dry cake mix
- Top with coconut.
- Cut butter into pats and place evenly around the pan.
- Bake for approximately 1 hour.
- Serve warm, at room temperature or even cold!
This post was originally published on February 13, 2020, and has now been updated with updated links, and more information and instructions!