Blueberry Dump Cake
A delightful dessert that combines the sweet and tangy flavors of blueberry pie filling and crushed pineapple, topped with a buttery yellow cake mix and coconut. This easy-to-make dump cake is perfect for gatherings and family dinners, satisfying both fruit lovers and cake enthusiasts alike.
Ingredients
Instructions
- Spread blueberry pie filling over the bottom of a 9x13x2 baking pan.
- Spray the pan with vegetable spray.
- Spread crushed pineapple over the blueberry filling.
- Sprinkle dry yellow cake mix over the pineapple.
- Pour melted margarine over all the layers.
- Sprinkle the top with flake coconut.
- Bake at 350 degrees for 1 hour or until done.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract or almond extract to the blueberry filling. If you want to make this dish a bit healthier, you can substitute the yellow cake mix with a gluten-free cake mix or a homemade cake mix using almond flour. Additionally, try adding a handful of chopped nuts for extra crunch. This Blueberry Dump Cake is also delightful with a scoop of vanilla ice cream on top.
Serving Suggestions
Serve this Blueberry Dump Cake warm, and consider pairing it with whipped cream or a scoop of vanilla ice cream to complement the dessert's sweetness. It makes a fantastic addition to brunch alongside fresh fruit or is a perfect ending to a summer barbecue. For drinks, a glass of iced tea or Christmas Cheer Punch pairs beautifully with this dessert.
Storage & Reheating
To store leftovers, cover the baking dish tightly with plastic wrap or aluminum foil and refrigerate for up to 3 days. For longer storage, you can freeze portions in airtight containers for up to 2 months. To reheat, place individual servings in the microwave for 30-60 seconds or warm the entire dish in the oven at 350°F until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Dump Cake contains roughly 455 calories, with 4g protein, 38g carbohydrates, and 34g fat. It is an excellent source of dietary fiber (26% of the Daily Value). It also contributes 7g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh blueberries instead of blueberry pie filling?
While you can use fresh blueberries, you'll need to adjust the recipe by adding sugar and cornstarch to create a filling that mimics pie filling. Combine about 2 cups of fresh blueberries with 1/2 cup of sugar and 2 tablespoons of cornstarch, then cook until bubbly before layering it in the pan.
Can I make this recipe dairy-free?
Yes, you can easily make this Blueberry Dump Cake dairy-free by using a plant-based margarine and ensuring the cake mix is dairy-free as well. Many brands offer suitable options that will not compromise the flavor or texture of the dessert.
How can I make this cake more flavorful?
To enhance the flavor, consider adding spices like cinnamon or nutmeg to the dry cake mix. You can also experiment with citrus zest, such as lemon or orange, to brighten the dish. Mixing in a bit of fresh lemon juice with the blueberries can also elevate the overall taste.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).