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Blueberry Pineapple Dump Cake recipe

Dump cakes are some of the easiest, tastiest’cake-mix’ cakes ever.

Recipe: Blueberry PineappleDump Cake

4 cups fresh or frozen blueberries- divided use (thawed if frozen)3/4 cup granulated sugar3 tablespoons cornstarch1 tablespoon lemon juice1 (18.25-ounce) package yellow cake mix
2 cups chopped toasted pecans
1/2 cup melted butter1 (20-ounce) can crushed pineapple inheavy syrup, undrainedLightly sweetened whipped cream orice cream for accompaniment

  • Preheat oven to 350°F (175°C).Grease a 13 x 9 x 2-inch glass baking pan; set aside.
  • Mash 2 cups blueberries; reserve remainingblueberries.
  • Combine sugar and cornstarch in a mediumsaucepan; add mashed blueberries and cook over medium heat for5 to 6 minutes or until thick and clear. Remove from heat, stirin lemon juice and reserved berries.
  • Combine cake mix with the chopped pecans;add melted butter and mix together until ingredients are wellmoistened.
  • Pour undrained pineapple into preparedbaking pan. Drizzle blueberry mixture evenly over pineapple.Crumble the cake mixture evenly over fruit mixture.
  • Bake for 1 hour. Serve with a dollop oflightly sweetened whipped cream or a scoop of vanilla ice cream.

    Makes 12 servings.

    Blueberry Dump Cake

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