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Blueberry Pineapple Dump Cake

This from-scratch Blueberry Pineapple Dump Cake skips the cake mix for a homemade version of a quick and easy favorite!

serving of Blueberry Pineapple Dump Cake on a white plate

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.
  • Blueberries
  • 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
  • Cinnamon
  • Salt
  • 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.

overhead view of Blueberry Pineapple Dump Cake in a white baking pan

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.

Blueberry Pineapple Dump Cake

Yield 12 to 15 servings
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

This sweet, tart, nutty Blueberry Pineapple Dump Cake is made from scratch. Such a great quick and easy dessert!

overhead view of Blueberry Pineapple Dump Cake in a white baking pan


For the filling:

  • 4 cups pineapple chunks (about 20 ounces/567g)*
  • 2 cups fresh blueberries (about 16 ounces/454g)
  • 1/4 cup (50g) granulated sugar
  • 1/2 teaspoon vanilla extract

For the topping:

  • 1 & 1/4 cups (150g) all-purpose flour
  • 1 cup (200g) granulated sugar
  • 2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 3/4 cup (170g) unsalted butter, cut into cubes
  • 1 cup (about 120g) chopped nuts, such as pecans or hazelnuts


To make the filling:

  1. Preheat oven to 350°F. Butter and flour** a 9"x 13"x 2" baking pan.
  2. Place the pineapple and blueberries in the pan in a single layer. Sprinkle with sugar and drizzle the vanilla over the top. Gently shake the pan to combine.

To make the topping:

  1. Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
  2. Sprinkle the topping mixture over the fruit. Gently shake the pan to combine.
  3. Place the cubed butter evenly over the top. Sprinkle the nuts over the top.
  4. Bake 40 to 45 minutes, or until the cake is golden brown and set. The top should spring back with touched.


*I used fresh pineapple cut into bite-size pieces. If you prefer to use canned, be sure to drain the pineapple before adding it to the pan.

**Alternately, you can use a cooking spray with flour, like Baker's Joy or Pam for Baking.

For any leftover cake, seal tightly and refrigerate for up to 3 days.

Recipe slightly adapted from Epicurious.

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    9 Comments on “Blueberry Pineapple Dump Cake”

  1. I never would have even thought of combining pineapple and blueberry until a few months ago. I made an amazing blueberry pineapple pie on Chattavore and I LOVED how it turned out. A dump cake sounds just as delicious – and easier! YUM!

  2. Love the home made cake mix , be i ng diabetic I can adjust sugar and sweetener. Can’t wait to make it

  3. The homemade cake mix sounds easy and better than shopping for a cake mix to me!!! I’m going to make this but I have to use frozen berries …should I dust them w flour or sugar first ?  
    I also have awesome frozen whole cherries on hand…what do you think?  The easy directions make me want to bake…and the topping makes me drool because I just don’t like frosting on anything with fruit.

    Thank you for posting this yummy idea.

  4. Can this be made in a loaf pan or into two smaller square pans. I am going to be doing a bake sale and the 9X13 is a little large, so I am hoping to split it into two 8X8 square pans.

  5. How fun to see this recipe and on the same day, realize that I had all of the ingredients at hand. I used well drained canned Pineapple chunks, and frozen Blueberries. While this recipe serves 12-15, I went to the “fun” trouble of using 1/4 of the recipe, creating 2 individual ramekins, and baked for the full 45 minutes….had I made the full recipe, I guess my hungry tummy would have served 8 :). These were made early in the day, and reheated for dessert. I did one other kooky thing, and where this came from, who the heck knows. I wanted the butter to fully cover my 4 inch diameter x 2 inch deep ramekins. I had fun with a cold stick of butter, and my vegetable peeler :). Yep, .75 oz. weight of shaved butter over each. Worked like a charm, and we loved this dump cake like crazy. Since I made individual desserts, I did not think there was a need to grease/flour the ramekins.

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