Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Recipe courtesy of
Stevie Stewart
for
Food Network Kitchen
Watch how to make this recipe.
Pineapple Blueberry Dump Cake
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- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 686
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 5 g
- Sugar
- 66 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 406 mg
For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don’t even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.
- Level: Easy
- Total: 55 min (includes cooling time)
- Active: 5 min
- Yield: 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 8 servings
- Calories
- 686
- Total Fat
- 33 g
- Saturated Fat
- 16 g
- Carbohydrates
- 96 g
- Dietary Fiber
- 5 g
- Sugar
- 66 g
- Protein
- 5 g
- Cholesterol
- 61 mg
- Sodium
- 406 mg
Ingredients
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.
