This from-scratch Blueberry Pineapple Dump Cake skips the cake mix for a homemade version of a quick and easy favorite!
Blueberry Pineapple Dump Cake from Scratch
Dump cakes are one of the simplest cakes around. Traditionally, they’re made by placing fruit in a baking pan and topping it with cake mix. You basically “dump” everything in a pan and bake it, hence the unfortunate name. With no mixing and very little clean-up, they are one of the quickest and easiest desserts you can make.
For those of you (like me) who prefer homemade over a mix, I am happy to tell you that this Blueberry Pineapple Dump Cake is made from scratch with no cake mix in sight. There’s just one extra step for mixing the topping, turning a crazy easy dessert into a crazy easy homemade dessert!
The end result is really part cake and part crisp. It’s not quite as sturdy as a traditional cake, but it has more structure than a crisp. Serve it as is or top it with ice cream or sweetened whipped cream.
I used a favorite fruit combination in this cake. While it might not be the first fruit pairing that comes to mind, blueberries and pineapple are one of my favorite flavor pairs. The tartness of the pineapple and the sweetness of the blueberries are perfect complements to each other.
What You’ll Need
Besides the fruit, you likely have everything you need to whip up this Blueberry Pineapple Dump Cake!
- Pineapple – You can use fresh pineapple or canned. If using canned, be sure to drain it well.
- Granulated sugar
- Vanilla extract
- All-purpose flour – As always, measure by weight for best results. Otherwise, spoon and sweep. Learn more: How to Measure Flour
- Baking powder
- Baking soda
- Unsalted butter – No need to soften the butter.
- Chopped nuts – Use your favorite kind or a combination. Pecans, walnuts, hazelnuts, and almonds are all good choices.
Can I use frozen fruit?
Fresh blueberries and fresh or canned pineapple will give you the best result, but you can use frozen if you prefer or if you don’t have access to fresh. No need to thaw the fruit; just use them straight from the freezer. Keep in mind that frozen fruits have more moisture, so they may change the consistency of the end result. Learn more: Fresh vs Frozen Fruits in Baking
How to Make Blueberry Pineapple Dump Cake
The best part about making a dump cake? It’s SO easy! Ready to whip up this cake? Let’s go!
Prepare for baking. Heat the oven to 350°F. Butter and flour a 9″ x 13″ x 2″ baking pan. (Or use a cooking spray with flour, like Baker’s Joy or Pam Baking.)
Make the filling. Place the pineapple and blueberries in a single layer in the prepared pan. Sprinkle with 1/4 cup sugar and drizzle the vanilla over the top. Give the pan a little shake to mix.
Mix the dry ingredients. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt. Sprinkle this mixture over the fruit. Gently shake the pan to combine.
Add the butter and nuts. Evenly place the butter and nuts over the top.
Bake. Place the pan in the heated oven, and bake 40 to 45 minutes. When the cake is golden brown and appears set, it’s ready to come out of the oven. The top should spring back a bit when touched.
Ideas for Variations
Besides how easy it is to make, the great thing about this cake is how adaptable it is. It can be made with most any single fruit or combination of fruits you like. Just keep the total volume about the same. You can also swap out the vanilla extract for almond extract or lemon juice. Use a different nut or coconut for the topping. Play around with your favorite flavors and see what you can create!
How to Store
After the cake has cooled completely, seal it tightly and refrigerate up to 3 days. Reheat servings briefly in the microwave.
Can This Dessert Be Frozen?
You can freeze the cake, although the texture is likely to be affected. Place leftovers in an airtight, freezer-safe container or bag. Properly stored, it should keep in the freezer about 2 months. Thaw overnight in the refrigerator.