The first time I made this Blueberry Crunch Dump Cake I assumed it would be more work than it actually was.
I was wrong—and in the best possible way: buttery, tangy, crunchy, and absurdly simple.
This recipe is a weeknight hero and a potluck show-off both rolled into one.
It’s a pantry-friendly dessert that comes together without bowls full of batter or complicated steps.
If you want summer fruit flavor with a crumbly, nut-studded top and a sticky, saucy bottom—this one delivers every time.
Why You’ll Love This Recipe
- Ridiculously easy: no mixing bowl required, no fussy measurements, and zero rolling.
- Textural contrast: a soft, bubbling fruit layer beneath a crisp, buttery cake-top.
- Crowd-pleaser: familiar yellow cake flavor framed by fresh blueberries and tropical pineapple.
- Make-ahead friendly: it holds up well for transport and reheating.
The texture is where this dump cake wins hearts. The bottom layer turns into a jammy, pineapple-blueberry sauce that’s sweet and slightly tart. The dry cake mix, once doused in melted butter, bakes into an almost-streusel topping—crisp at the edges and tender where it meets the fruit. Pecans add toasted crunch and a buttery note that lifts the whole tray into something that tastes homemade, even though it’s outrageously simple. The interplay between juicy fruit and the crunchy top is immediate and addictive.
“This dump cake disappeared in one afternoon—sweet, tangy, and perfectly crunchy. Will make again!” — 5★ reader review
Key Ingredients
Blueberries — Fresh is best when in season because they burst and mingle with the pineapple for a bright, natural sweetness. If using frozen, do not thaw fully before assembling; toss them in frozen to avoid a runny mess.
Crushed pineapple (20 oz. can) — The undrained crushed pineapple supplies acidity and liquid that become the syrupy base. I prefer a brand with minimal added syrup, so the fruit flavor isn’t masked by heavy sugar.
Yellow cake mix — This is the clever shortcut that creates the crunchy, cake-like crust without making batter. Look for a standard yellow cake mix (not pudding in the mix) for the right texture.
Butter, melted — Butter is essential here. It saturates the dry cake mix and transforms it into a golden, toasty topping. Use real butter rather than margarine for superior flavor and browning.
Full ingredient list:
- 1 (20 oz.) can crushed pineapple (undrained)
- 3 cups blueberries
- 3/4 cup granulated sugar
- 1 box yellow cake mix
- 1/2 cup butter, melted
- 1 cup chopped pecans
- 1/4 cup granulated sugar
Step-by-Step Instructions
Step 1: Preheat and prepare the pan
Preheat your oven to 350º F and lightly grease a 9×13 baking pan with cooking spray.
Greasing prevents any sticky spots and ensures the edges come out clean.
Pro Tip: Use a metal 9×13 pan for crisper edges; glass will bake a bit slower and may require a few extra minutes.
Step 2: Layer the pineapple
Spread the undrained crushed pineapple evenly across the bottom of the prepared pan.
Make sure the pineapple covers the entire surface so the fruit layer is consistent.
Pro Tip: If the pineapple pools in one area, tilt the pan briefly to level it—uneven fruit distribution can cause uneven bubbling.
Step 3: Add the blueberries and sugar
Scatter the 3 cups of blueberries on top of the pineapple so they cover it evenly.
Sprinkle 3/4 cup granulated sugar over the blueberries to help macerate and sweeten them as they bake.
Visual cue: You’ll see the berries nestled into the pineapple; they should not be piled high—spread them flat.
Step 4: Cover with dry cake mix
Shake or spoon the dry yellow cake mix evenly over the sugared berries to form a uniform blanket.
Try to cover all exposed fruit without pressing the mix down—the loose flour will become the crunchy topping.
Pro Tip: If the cake mix sifts too unevenly, gently smooth the top with the back of a spoon for even coverage.
Step 5: Drizzle with melted butter
Drizzle the half cup of melted butter over the cake mix. Work quickly so the butter soaks in before forming pools.
Even distribution ensures every bit of the top crisps up while baking.
Pro Tip: Pour the butter in a thin stream and swirl the pan if needed to help it spread naturally across the mix.
Step 6: Add pecans and final sugar
Sprinkle the chopped pecans across the top, then finish with the remaining 1/4 cup granulated sugar.
The sugar on top gives additional sparkle and a slight extra crunch.
Visual cue: The top should look evenly dotted with nuts and have a light dusting of sugar—this helps the surface caramelize.
Step 7: Bake until golden and bubbling
Bake in the preheated oven for approximately 40–45 minutes, or until the top is golden brown and you see bubbling fruit at the edges.
Remove from oven and allow to cool slightly before serving so the fruit sauce thickens.
Pro Tip: You’ll know it’s ready when the center is bubbling and the top is an even golden brown; if the edges brown too quickly, tent loosely with foil.
Expert Tips for Success
- Oven calibration: Oven temperatures vary. Use an oven thermometer to confirm 350º F for consistent results. If your oven runs hot, reduce temp by 15º and check earlier.
- Pan choice: Metal pans give a crisper bottom and quicker bake; glass or ceramic will need an extra 5–10 minutes and may brown less dramatically.
- Fruit balance: If blueberries are very tart, increase the sugar over the fruit by 1–2 tablespoons. For extremely sweet berries, reduce the top sugar by a tablespoon to avoid cloying sweetness.
- Frozen fruit: If using frozen blueberries, layer them frozen on top of the pineapple. Do not thaw—thawing releases extra water and can make the dessert soupy.
- Nut swaps: If you have allergies or prefer milder nuts, swap pecans for sliced almonds or leave nuts off; add 1/2 teaspoon cinnamon for warm flavor instead.
- Even butter distribution: Warm the butter to fully melted but not boiling; use a spoon to drizzle methodically to avoid large wet spots that can cause uneven baking.
- Prevent burning: If the top browns too quickly while the center isn’t bubbling, tent foil loosely over the pan for the last 10–15 minutes.
- Serving temperature: This tastes best warm, about 10–20 minutes after coming out of the oven—warm enough to be gooey but not so hot that the fruit runs all over the plate.
- Make-ahead tip: Assemble in the pan, cover tightly, and refrigerate for up to 24 hours. Add 5–10 minutes to the baking time if chilled straight from the fridge.
- Presentation tip: Serve with a scoop of vanilla ice cream or a dollop of lightly sweetened whipped cream for contrast and creaminess.
Storage & Freezing
Fridge storage: Allow the cake to cool completely, then cover the pan tightly with plastic wrap or transfer portions to an airtight container. Store in the refrigerator for up to 4 days. Reheat individual servings in the microwave for 20–30 seconds, or heat slices in a 325º F oven for 8–10 minutes.
Freezer storage: For longer storage, cut the cooled cake into individual portions and wrap each piece tightly in plastic wrap, then place in a freezer-safe bag or container. Freeze for up to 3 months. Thaw overnight in the refrigerator.
Reheating from frozen: To reheat, unwrap a frozen portion and place it on a baking sheet. Heat at 325º F for 20–30 minutes, or until warm through. If reheating multiple frozen pieces, add a few extra minutes. Finish with a quick broil (30–60 seconds) if you want to refresh the crunch on top—watch closely to avoid burning.
Variations & Substitutions
Blueberry-lemon: Add 1 tablespoon fresh lemon zest to the blueberries and swap 1/4 cup of the sugar for lemon curd dollops under the cake mix for a bright, citrusy lift.
Tropical twist: Swap half the blueberries for diced mango or pineapple chunks for a more tropical flavor profile. Reduce top sugar slightly because tropical fruit can be sweet.
Gluten-free option: Use a gluten-free yellow cake mix. Note that different mixes absorb moisture differently—monitor baking time and tent with foil if browning too fast.
Vegan adaptation: Use a vegan yellow cake mix and substitute melted coconut oil for butter. Be aware coconut oil will bring a subtle coconut flavor that pairs nicely with pineapple.
Add-ins: Stir 1/2 teaspoon ground cinnamon or 1/4 teaspoon cardamom into the cake mix for warmth. For extra richness, sprinkle mini chocolate chips over the fruit before covering with cake mix.
Frequently Asked Questions
Q: Can I use fresh pineapple instead of canned crushed pineapple?
A: Yes, but adjust the moisture. Fresh crushed pineapple should be drained slightly—leave some juice but press out excess liquid with a fine mesh sieve. Canned crushed pineapple undrained provides consistent syrup that helps the filling bubble and thicken.
Q: Will the dump cake be too sweet with both cake mix and added sugar?
A: The cake mix contributes structure and sweetness, but the fruit’s natural acidity balances it. If you prefer less sweet, reduce the sugar over the blueberries by 2 tablespoons and the final 1/4 cup by 1–2 tablespoons.
Q: How do I prevent the topping from being soggy?
A: Ensure the melted butter is distributed across the dry cake mix so it soaks evenly. Use the correct baking time and a metal pan for a crisper finish. Tent with foil only if the top is browning too fast.
Q: Can I make this in a smaller pan?
A: Yes, but the bake time will change. For an 8×8 pan, reduce baking time to 30–35 minutes and watch for bubbling edges and golden top. The cake will be thicker, so test for doneness visually.
Q: Is this recipe freezer-friendly after baking?
A: Absolutely. Let it cool completely, then wrap portions tightly and freeze up to 3 months. Reheat in a 325º F oven until warm; broil briefly to refresh the top’s crunch.
Conclusion
This Blueberry Crunch Dump Cake is the kind of dessert that makes you look like a kitchen hero with almost zero effort.
If you loved the texture and ease, please leave a star rating in the recipe card below and pin this to your favorite Pinterest board.
For a version with a slightly different method and photos, check out this Easy Blueberry Crunch Dump Cake Recipe which inspired a few of my assembly tweaks.
If you want another take and serving ideas, see the write-up at Blueberry Crunch Dump Cake – An Alli Event.
Blueberry Crunch Dump Cake
Ingredients
Base Ingredients
- 1 can 20 oz. can crushed pineapple (undrained) Provides acidity and liquid.
- 3 cups fresh blueberries Use fresh when in season; do not thaw if using frozen.
- 3/4 cup granulated sugar Helps sweeten blueberries as they bake.
- 1 box yellow cake mix Standard yellow cake mix, not pudding in the mix.
- 1/2 cup butter, melted Real butter for flavor.
- 1 cup chopped pecans Adds crunch and flavor.
- 1/4 cup granulated sugar For topping.
Instructions
Preparation
- Preheat your oven to 350°F and lightly grease a 9×13 baking pan with cooking spray.
- Spread the undrained crushed pineapple evenly across the bottom of the prepared pan.
- Scatter the fresh blueberries evenly on top of the pineapple.
- Sprinkle 3/4 cup granulated sugar over the blueberries.
- Evenly cover the blueberries with dry yellow cake mix.
- Drizzle the half cup of melted butter over the cake mix.
- Sprinkle the chopped pecans on top, followed by the remaining 1/4 cup of granulated sugar.
- Bake for approximately 40–45 minutes, or until the top is golden brown and bubbling.
