Get the Recipe:
Blueberry Pineapple Dump Cake
This sweet, tangy, and nutty blueberry pineapple dump cake is made from scratch. Such a great quick and easy dessert!
Ingredients
For the filling:
- 4 cups pineapple chunks, about 20 ounces (567g)*
- 2 cups fresh blueberries, about 16 ounces (454g)
- 1/4 cup (50 g) granulated sugar
- 1/2 teaspoon vanilla extract
For the topping:
- 1 1/4 cups (150 g) all-purpose flour
- 1 cup (200 g) granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon salt
- 3/4 cup (170 g) unsalted butter, cut into cubes
- 1 cup (about 120 g) chopped nuts, such as pecans or hazelnuts
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Instructions
To make the filling:
- Preheat oven to 350°F (175°C). Butter and flour** a 9"x 13"x 2" baking pan.
- 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:
- Whisk together the flour, sugar, baking powder, baking soda, cinnamon, and salt.
- Sprinkle the topping mixture over the fruit. Gently shake the pan to combine.
- Place the cubed butter evenly over the top. Sprinkle the nuts over the top.
- Bake 40 to 45 minutes, or until the cake is golden brown and set. The top should spring back with touched.
Notes
- *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.
- **Alternatively, you can use a cooking spray with flour, like Baker's Joy or Pam for Baking.
- To store. After the cake has cooled completely, seal it tightly in an airtight container and refrigerate it for up to 3 days.
- To reheat. Reheat servings of blueberry pineapple dump cake briefly in the microwave.
- To freeze. 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 for about 2 months. Thaw it overnight in the refrigerator before enjoying again.
- Recipe slightly adapted from Epicurious.
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