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    Home » Recipes » Dessert » Blueberry Pineapple Dump Cake

    Published: Jul 25, 2022 · Updated: Jul 25, 2022 by Sharon Garofalow | This post may contain affiliate links. See the privacy policy linked in my footer.

    Blueberry Pineapple Dump Cake

    Jump to Recipe Print Recipe
    baking dish of a blueberry pineapple dump cake recipe on a wooden cutting board with a text overlay.
    White bowl of dump cake with the whole cake next to it.

    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!

    Dessert bowl with a serving of blueberry pineapple dump cake next to a pan of the finished dessert.

    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!

    Jump to:
    • Why you should make this dump cake
    • Ingredients
    • Directions
    • Should you use melted butter or cut the butter? 
    • Frequently Asked Questions
    • A few more easy recipes you might also enjoy!
    • Yummy Blueberry Pineapple Dump Cake

    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!

    A photo of an apple spice dump cake with text around it to get the free recipe.

    Ingredients

    Ingredients for a pineapple blueberry dump cake on a cutting board.

    I love that this simple dessert can be made with things that are easy to keep in your pantry or refrigerator.

    All you need is 1 can blueberry pie filling, 1 can crushed pineapple (don’t drain it, you want the juice!), 1 box yellow cake mix, ½ cup shredded coconut, and 2 sticks of butter.

    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.

    Directions

    Baking dish with canned blueberry pie filling and crushed pineapple on top.

    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!

    Pan of dump cake with the cake mix and butter chunks scattered over the top.

    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.

    Baking dish with Blueberry Dump Cake topped with coconut.

    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. 

    A serving of blueberry and pineapple dump cake on a wooden cutting board.

    Frequently Asked Questions

    What should I serve with this dump cake?

    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.

    I don’t have any pineapple in the house! Can I use just the blueberries?

    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. 

    Printable pages on top of an image of kitchen gadgets with text next to it.

    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)

    Save this and Pin it for later!

    If you want to save this recipe make sure you Pin it for later! If you are not already you can follow me on Pinterest, as well as keep up with me on Facebook, Instagram and YouTube. If you make this recipe make sure to tag me in your photos and leave a star rating below!

    Small bowl of blueberry dump cake next to a pan next to a fork.

    Yummy Blueberry Pineapple Dump Cake

    Fruity and delicious, this yummy Blueberry Pineapple Dump Cake is an easy dessert to make when you need to feed a crowd.
    5 from 1 vote
    Print Pin Rate Save Saved!
    Course: Dessert
    Cuisine: American
    Prep Time: 5 minutes
    Cook Time: 1 hour
    Total Time: 1 hour 5 minutes
    Servings: 12 servings
    Calories: 370kcal
    Author: Sharon Garofalow

    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! 

    Notes

    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.

    Nutrition

    Serving: 1cup | Calories: 370kcal | Carbohydrates: 52g | Protein: 2g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 41mg | Sodium: 394mg | Potassium: 119mg | Fiber: 2g | Sugar: 35g | Vitamin A: 498IU | Vitamin C: 4mg | Calcium: 95mg | Iron: 1mg
    Tried this Recipe? Pin it for Later!Mention @CupcakesCutlery or tag #cupcakescutlery!

    This post was originally published on February 13, 2020, and has now been updated with updated links, and more information and instructions!

    More Easy Dessert Recipes

    • Easy Blueberry Peach Dump Cake
    • Easy Chocolate Pretzel Donuts Recipe
    • Easy Flavored Whipped Cream Recipe with Cherry Fun Dip
    • Easy Rosé Cupcakes Recipe Perfect for Any Party {with wine}

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    About Sharon Garofalow

    Sharon lives in Southern California with her adorable family. She loves to share ideas to make mom life easier and encourage busy gals to make time for themselves too! Sharon's "me" time often includes watching Hallmark Channel movies, sipping sauvignon blanc, trying not to eat Salt and Pepper potato chips, and planning girlfriend getaways.

    Reader Interactions

    Comments

    1. Audra says

      March 27, 2021 at 5:53 pm

      5 stars
      Great easy annd delicious desert

      Reply
      • Sharon Garofalow says

        May 04, 2021 at 2:24 pm

        So glad you liked it! I love to make fruity dump cakes!

        Reply
      • Rusty says

        July 23, 2022 at 11:52 am

        What can I use besides coconut?

        Reply
        • Sharon Garofalow says

          July 23, 2022 at 12:53 pm

          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.

          Reply

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    Based in Southern California, I am the mom to two amazing boys and married to the raddest man in all the land. Cupcakes and Cutlery is your resource for simple solutions to help you be an awesome wife and mother and not lose yourself in the process. Email me at [email protected]

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