Kara, from Creations by Kara, is sharing this delicious Bluberry Dump Cake recipe today!
If you live in an area where you can grow your own blueberries, I am insanely jealous. I love them so very much, but since they don’t grow in my area, they cost a small fortune. I buy them whenever they go on sale. I bought a pint last week, then we ended up going out of town before they all got eaten. When we got back they weren’t fresh enough for salad, so I decided to use them for baking.
I remembered an awesome dump cake that my mom used to make. I couldn’t get ahold of her to get the recipe, so I had to go from memory and improvise a little. Thankfully it turned out just as good as I remembered! We called it pineapple blueberry dump cake, but it is similar to a cobbler. It is sooo easy to throw together, but one of the best dump cakes I’ve ever tasted. The combination of blueberries and pineapple is unbeatable!
I’m pretty sure the original recipe called for blueberry pie filling, but I used a combination of fresh and frozen berries, then added some sugar and flour to thicken it up a little. I drained my pineapple, but if you like a juicier cobbler, you can add the juice. One thing I did forget is the nuts. You can sprinkle it with chopped walnuts or pecans before baking, and I really love the crunch they add.
Make sure you serve it with vanilla ice cream. When it is warm and the ice cream melts down and makes it all ooey gooey, it is so delicious! Of course you can also serve it cold, and that’s refreshing. But my favorite is warm. Try it both ways and see what you prefer. :)
- 1 20-oz can crushed pineapple, drained
- 6 cups blueberries, fresh or frozen
- ⅔ cup sugar
- 3 Tbsp flour
- 1 16-oz yellow cake mix
- ½ cup butter, melted
- Spread pineapple in the bottom of a greased 9x13" pan. Spread the blueberries evenly over the top of the pineapple. Whisk together the flour and sugar in a small bowl. Sprinkle evenly over the top of the fruit. Sprinkle the dry cake mix over the top. Drizzle with the melted butter.
- Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream.