Blueberry Crunch Dump Cake
A ridiculously easy and delicious dessert with a buttery, crunchy topping over a tangy blueberry and pineapple layer.
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.
Notes
Best served warm with vanilla ice cream or lightly sweetened whipped cream. Store leftovers in the refrigerator or freeze for longer storage.