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What is Blueberry Pineapple Dump Cake?
Blueberry Pineapple Dump Cake is more than a simple dessert – it’s a tropical surprise that anyone can make in minutes. This easy dump cake recipe layers juicy pineapple and sweet blueberries under a golden, buttery topping. The result is a fruity bake that feels homemade, comforting, and perfect for sharing.
A Quick Look at Its Origins
Dump cakes first appeared in the U.S. during the 1960s. They were popular because they didn’t require fresh baking skills or even mixing bowls. Just layer and bake. Over time, this style of dessert became part of many American households, especially during holidays.
The twist of adding pineapple and blueberry turned this simple dump cake into a tropical dessert favorite. Blueberries bring their sweet depth, while pineapple adds a refreshing brightness – a combination often praised by bakers for balance.
The first time I tried it, I was visiting my aunt. The smell from the oven was warm and buttery. A golden top cracked slightly under my fork, revealing bubbling fruit underneath. It was served with vanilla ice cream. I never forgot it.
This contrast of soft fruits and slightly crisp topping made it feel like something more than a shortcut dessert. It tasted like something that took hours to prepare—even though it didn’t.
👉 Related recipe you might like: Try this Dump Cake with Apricots and Almonds for a similar twist on fruity flavors.
Why Blueberries and Pineapple Work So Well Together
- Blueberries bring deep color, natural sweetness, and mild tartness.
- Pineapple adds bright acidity and tropical flavor.
- The combination keeps every bite interesting. For more insights on tropical fruit pairings, see Bon Appétit’s feature “Alison Roman Wants You to Know That Tropical Fruit Is Seasonal,” which shows how fruits like mango, papaya, and dragon fruit can be served simply yet powerfully with whipped cream or yogurt.
You can also adjust the ratio depending on what flavor you prefer more. Some recipes use equal parts of both fruits, while others add more pineapple for brightness.
Ingredients & Substitutions for Blueberry Pineapple Dump Cake
Fruit Layer
- Canned blueberry pie filling is the easiest choice.
- Fresh blueberries can work but will need extra sugar and a bit of flour.
- Crushed pineapple or pineapple chunks (in juice, not syrup) are best.
- Lemon juice (optional) brightens up the mix.
Cake Mix and Butter
- Most bakers reach for yellow cake mix because it gives that warm, golden finish – but if you only have white cake mix at home, don’t worry, it works beautifully too. The magic of Blueberry Pineapple Dump Cake is that it forgives shortcuts and still delivers flavor.
- Butter can be sliced thin and placed on top or melted and poured over.
- Don’t stir—just layer and bake.
Some versions add cinnamon or nutmeg to the cake mix for extra warmth.
Extra Add-Ons (Optional)
- Chopped nuts like pecans give a nice crunch.
- A dash of vanilla extract enhances the flavor.
- Shredded coconut or fresh berries can be added after baking.
These simple additions can help your Blueberry Pineapple Dump Cake stand out even more, especially if you’re bringing it to a potluck or holiday dinner.
How to Assemble the Cake (Step-by-Step)
Step 1 – Prepare the Fruit Layer
Use a 9×13-inch baking dish. Lightly grease it. Pour in the crushed pineapple (drained if it’s too wet). Spread it evenly. Add the blueberry filling on top or mix both together lightly. Avoid stirring too much. It should look layered.
Step 2 – Add the Cake Mix
Sprinkle the dry cake mix evenly over the fruit layer. Don’t press it down. Make sure it covers the fruit entirely.
Step 3 – Add the Butter
Place thin slices of butter evenly over the cake mix. Or pour melted butter over slowly to make sure most of the surface is moist. This will help the top turn golden.
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Blueberry Pineapple Dump Cake
A quick and irresistible dessert made with juicy blueberries, tangy pineapple, and a buttery cake topping. Easy to prepare, perfect for gatherings.
- Total Time: 1 hour
- Yield: 12 servings 1x
Ingredients
1 can (20 oz) crushed pineapple (in juice, drained slightly)
1 can (21 oz) blueberry pie filling
1 box (15.25 oz) yellow cake mix
1/2 cup unsalted butter (sliced or melted)
1 tbsp lemon juice (optional)
Optional: 1/2 cup chopped pecans, 1/4 cup shredded coconut, 1 tsp cinnamon
Instructions
Preheat oven to 350°F (175°C).
Grease a 9×13-inch baking dish.
Spread crushed pineapple evenly, then layer blueberry filling on top.
Sprinkle cake mix evenly over fruit.
Place butter slices over mix (or drizzle melted butter).
Bake 45–55 minutes, until golden and bubbly.
Serve warm with ice cream or whipped cream.
Notes
Don’t stir ingredients – the layered effect makes the cake work.
Add a pinch of nutmeg for holiday flavor.
Refrigerate leftovers up to 4 days.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 square (~1/12 pan)
- Calories: ~370
- Sugar: 32 g
- Sodium: 420 mg
- Fat: 17 g
- Saturated Fat: 9 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 52 g
- Fiber: 2 g
- Protein: 3 g
- Cholesterol: 25 mg
Keywords: Blueberry Pineapple Dump Cake, tropical dessert, easy dump cake recipe
How to Make Blueberry Pineapple Dump Cake (Step-by-Step)
Baking it right is key. But what comes after also matters for the best taste and texture.
Baking Tips for the Perfect Result
- Bake at 350°F (175°C) for 45–55 minutes.
- The edges should bubble and the top should look golden.
- If it starts browning too fast, cover loosely with foil.
- Use a glass or ceramic dish for even baking.
Make sure not to under-bake it, or the middle will stay too wet. A properly baked Blueberry Pineapple Dump Cake should have a moist fruit base and a lightly crisp top.
Serving Suggestions
- Serve warm with a scoop of vanilla ice cream.
- Whipped cream also works well. A few fresh blueberries or a mint leaf can add a decorative touch.
- If you love fruity desserts like this, don’t miss our Vanilla & Chocolate Cottage Cheese Mousse recipe — it pairs wonderfully with tropical flavors.
Many people enjoy it straight from the fridge too. The flavors deepen overnight.
🍓 Want something creamy with a fruity twist? Try this delicious Cottage Cheese Mousse recipe that’s both light and satisfying.
Storage Tips for Blueberry Pineapple Dump Cake
Short-Term Storage
- Keep leftovers in an airtight container.
- Refrigerate for up to 4 days.
- Reheat in the oven for best texture.
- The microwave works but softens the top.
Freezing Tips
- Freeze individual portions wrapped in foil or sealed in a freezer bag.
- Thaw in the fridge and warm in the oven.
- The topping may not be as crisp, but flavor stays.
For trusted food storage guidelines, check the USDA’s Food Safety portal, especially their Safe Food Storage guidance via Nutrition.gov, which outlines best practices for refrigeration, freezing, and pantry storage.
Ingredient Summary Table
| Ingredient | Notes | Function |
|---|---|---|
| Blueberries | Fresh or pie filling | Sweetness, body |
| Pineapple | Crushed or chunks (in juice) | Tart, tropical flavor |
| Lemon Juice (optional) | Fresh squeezed | Brightens taste |
| Cake Mix | Yellow or white | Crispy, sweet top layer |
| Butter | Sliced or melted | Richness, helps cake mix cook |
| Optional Add-ins | Nuts, coconut, cinnamon | Adds flavor, texture |
Variations & Nutrition Facts
Blueberry Pineapple Dump Cake is not just easy. It’s also versatile. You can adjust it to different diets, boost flavor, or make it more festive. Let’s see how.
Fresh vs canned fruits & flavor boosts
Using fresh blueberries instead of canned gives a more natural taste. It reduces sugar and adds a juicy bite. If you choose fresh pineapple too, remember to remove the core and chop it small. To avoid a runny result, drain it well or add a bit of cornstarch.
For an extra burst of taste, stir in some lemon or lime zest. A hint of vanilla also helps the Blueberry Pineapple Dump Cake feel more homemade.
Dietary versions: gluten‑free, vegan, lighter sugar/fat
Making the dessert gluten‑free is simple. Use a gluten‑free yellow cake mix or combine rice and almond flour. Vegan? Swap regular butter for coconut oil or vegan butter. Instead of milk, use almond or oat milk. Eggs are often not needed, but if they are, try using a flax egg instead.
For a lighter dessert, use less sugar. Unsweetened applesauce can replace part of the butter. You’ll get a moist Blueberry Pineapple Dump Cake without the extra fat.
To explore similar healthy dessert adaptations, see our post on the benefits of sweet potato pie, which shows how natural ingredients make rich treats better for you.
Texture & toppings
To make the topping more exciting, mix in chopped pecans or walnuts. Shredded coconut gives it a chewy layer. Rolled oats bring a homey, rustic touch.
You can also add a quick streusel topping. Mix flour, butter, and brown sugar. Sprinkle it over the cake mix before baking. It will melt into a crisp golden layer.
Serving ideas for events
For large gatherings, double the recipe. Bake it in a big tray or two pans. Use disposable foil trays for easy cleanup.
Want to impress guests? Serve the Blueberry Pineapple Dump Cake in small mason jars. Add whipped cream or vanilla yogurt on top. A sprig of mint adds color. For drinks, serve with cold brew or herbal tea.
If you like creative desserts in jars or bite-size formats, check out this guide to brûlée caramelizing tips, where texture and presentation go hand-in-hand.
Nutritional facts & cost per serving
Below is an estimated breakdown for a basic Blueberry Pineapple Dump Cake (8 servings):
| Item | Estimate per Serving |
|---|---|
| Calories | ~ 350–400 kcal |
| Sugar | ~ 30–35 g |
| Total fat | ~ 15–18 g |
| Saturated fat | ~ 8–10 g |
| Cost (homemade version) | ~$1.80–$2.50 USD per serving |
Reducing sugar or using lighter butter options can bring calories down. Using ingredients you already have in your pantry helps save money, too.
To better understand how everyday ingredients affect nutrition and cost, the USDA’s MyPlate site is a great external resource for balanced eating. It offers tools for healthy meal planning on a budget, including tips on choosing nutrient-dense foods without overspending.
Troubleshooting Common Mistakes
Even the easiest desserts can go wrong. Here’s how to fix common issues with Blueberry Pineapple Dump Cake.
Topping stays raw or floury
This often happens when butter is not spread evenly. Slice cold butter into small squares. Scatter them over the cake mix so all areas get some coverage. Bake until the top is golden and no dry mix remains.
If the center cooks slowly, try baking longer or covering with foil after 25 minutes to stop the top from over-browning.
Filling too runny
Don’t skip draining the pineapple. Wet fruit can ruin the texture. If using fresh berries or pineapple, stir in a teaspoon of cornstarch before layering. That way, your Blueberry Pineapple Dump Cake stays thick and scoopable.
Top browns too quickly
If the top darkens while the center is still raw, move the pan to a lower oven rack. Cover the dish loosely with foil and continue baking until a toothpick comes out clean.
Storing leftovers the right way
Cool the cake completely before storing. Cover with foil or place in a sealed container. Keep it in the fridge for up to 4 days. Reheat in the oven for best results. The topping will stay crisp.
Helpful tips from similar recipes
We also offer tips for common baking challenges in other popular recipes. See our secret to a great meatloaf for moisture control ideas that apply to cakes, too.
Blueberry Pineapple Dump Cake FAQs
What is the biggest mistake to avoid when making a dump cake?
The biggest mistake is stirring the layers. Blueberry Pineapple Dump Cake works because the fruit, dry cake mix, and butter stay separate until baked. Stirring creates a gummy texture instead of a golden crust.
Are pineapples and blueberries good together?
Yes, pineapple and blueberries balance each other beautifully. Pineapple adds brightness and tang, while blueberries bring natural sweetness. Together, they make a refreshing tropical dessert.
Can I freeze Blueberry Pineapple Dump Cake?
Yes, Blueberry Pineapple Dump Cake freezes well. Cut Blueberry Pineapple Dump Cake into slices, place in airtight containers, and thaw overnight in the fridge. When reheated, Blueberry Pineapple Dump Cake keeps its flavor even if the topping softens slightly.
What is the best flour to use for pineapple cake?
For traditional pineapple cakes, all-purpose flour works best. But for a dump cake, you don’t need extra flour – the boxed cake mix provides structure.
Do you stir a dump cake before baking?
No. Simply layer fruit, cake mix, and butter, then bake. Stirring prevents the topping from crisping.
Warm or cold?
Warm is better if you want gooey texture. Cold gives a firmer bite and is great in summer.
Do you drain the pineapple for dump cake?
Partially. If the pineapple is too wet, drain lightly, but keep some juice. The moisture helps soften the cake mix during baking.
How to elevate a dump cake?
Add texture with nuts or shredded coconut, sprinkle cinnamon or nutmeg for warmth, or serve with homemade whipped cream. Small tweaks can make Blueberry Pineapple Dump Cake taste gourmet.
What fruit should not be mixed with pineapple?
Pineapple can overpower very delicate fruits like bananas or melons. Blueberries, strawberries, and citrus fruits pair much better.
What foods are not to mix with blueberries?
Blueberries clash with overly bitter flavors. Avoid mixing with grapefruit or overly spiced herbs. They shine with mild fruits like pineapple, peaches, and apples.
Which has more sugar, pineapple or blueberries?
Pineapple generally has more sugar per serving than blueberries. However, blueberries provide more antioxidants, while pineapple offers vitamin C.
Can I skip eggs or dairy?
Yes. Use plant-based substitutes. Blueberry Pineapple Dump Cake works well with vegan butter and almond milk.