Blueberry Pineapple Dump Cake
This easy Blueberry Pineapple Dump Cake needs just 5 minutes prep time and 5 simple ingredients! If you like fruity desserts that are also buttery and taste like cake batter, then you’re going to love this easy dump cake recipe is perfect for feeding a crowd!
Why You’ll Love this Blueberry Dump Cake
Blueberry Pineapple Dump Cake is one of my favorite treats because I love 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! Plus this simple dessert can be made with things that are easy to keep in your pantry or refrigerator.
Related: Blueberry Peach 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! Here’s everything you need to know about dump cakes if you’re new to this type of dessert.
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.
A blueberry pineapple dump cake 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 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.
Ingredients
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 fruit over pie filling typically because they are sweet enough and usually have some chunky fruit. But I’ve never seen blueberries in a can so pie filling is a great option.
You can also use frozen berries! (You can use fresh as well but I find they often aren’t as full of flavor when backed for some reason).
Dump Cake Directions
Start by preheating your oven to 350 degrees and grabbing a 9×13 baking dish.
Step 1
Dump the blueberry pie filling into the dish and spread it out so it covers the bottom of the pan.
Step 2
Top the blueberries with the crushed pineapple. Don’t forget the juice! Try to pour it as evenly as possible but it doesn’t need to be perfect.
Step 3
Sprinkle on dry cake mix until all the fruit is covered.
Step 4
Top the yellow cake mix with shredded coconut.
Step 5
Cut both sticks of butter into pats and place the slices evenly around the pan on top of the cake mix.
TIP: 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.
Bake
Bake in your preheated oven for approximately one hour.
Serving
I suggest waiting for the blueberry and pineapple 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 pineapple blueberry dump cake warm, room temperature, or even cold, it’s going to taste amazing!
Plus, you can eat it plain or topped with whipped cream or ice cream. It’s a very versatile dessert.
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. Or you can make a Blueberry Peach Dump Cake.
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.
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More Easy Dump Cake Recipes
- Strawberry Cheesecake Dump Cake
- Strawberry Dump Cake with Pineapple
- Angel Food Strawberry Shortcake Dump Cake
- 4-ingredient Cherry Pineapple Dump Cake
- 2-ingredient Pineapple Cake (Angel Food Dump Cake)
- Tropical Dump Cake
Easy Blueberry Pineapple Dump Cake
Ingredients
- 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)
Instructions
- 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!
Great easy annd delicious desert
So glad you liked it! I love to make fruity dump cakes!
What can I use besides coconut?
You can just leave the coconut out if you don’t want to use it. Or you can use chopped nuts if you want to add a little bit of crunch.