Pineapple Blueberry Dump Cake
- Level: Easy
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 686
- Total Fat
- 33
- Saturated Fat
- 16
- Carbohydrates
- 96
- Dietary Fiber
- 5
- Sugar
- 66
- Protein
- 5
- Cholesterol
- 61
- Sodium
- 406
- Total: 55 min (includes cooling time)
- Active: 5 min
Ingredients
One 21-ounce can blueberry pie filling
1 cup fresh blueberries
One 20-ounce can crushed pineapple
One 15.25-ounce box yellow cake mix
2 sticks (1 cup) unsalted butter, melted
1/2 cup chopped pecans
1/2 cup sliced almonds
Directions
- Preheat the oven to 350 degrees F.
- Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
- Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.