Dump cakes are one of the easiest desserts ever, and this one is no exception. They're sweet casserole dishes made with canned pie filling and cake mix from a box (yes, sometimes I do take shortcuts). They're easy to assemble, and the result is finger-licking good. The mix of flavors will be a positive surprise. They can be made ahead, which is always great.
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A sweet casserole dish
A super simple dessert that uses shortcuts: canned pie filling and boxed cake mix.
I know, I know. I, too, felt a bit off track sharing recipes that were not completely from scratch, but hey, they're vintage, and life is hectic. I can't emphasize enough how simple it is to make a blueberry dump cake with pineapple. It can be on the table in under an hour.
Dump cakes are family favorites around here and a growing category on this blog, and with good reason: they're a delicious, easy dessert recipe option that uses simple ingredients.
It's a great way to plan a dessert for a gathering, especially for a large crowd. The baked dump cake will keep for 4-5 days in the refrigerator, well covered in plastic wrap. Simply let it come to room temperature before serving, or slightly warm it in a medium oven and serve it with a big scoop of vanilla ice cream.
In the summer, the fresh peach dump cake and cherry dump cake are huge hits wherever I take them.
The original recipe uses cans of fruit filling, a box of cake mix and butter. The first two are literally opened and dumped into the baking dish, hence the name. A simple dessert recipe that became very popular among busy moms decades ago.
Testing Notes
- Topping: after making many dump cakes, I tried several ways of mixing the cake mix with butter, and my favorite is by far the one explained here using melted butter. You can also do it the old-fashioned way, like the original dump cake recipe suggests. If using vanilla cake instead of lemon, add some lemon zest to the cake mix before adding the melted butter.
- Ratio: I find that a lower topping ratio to filling is ideal because it's crisper and tastes amazing without being over-buttery or sweet. But, as with most desserts, find your ideal combination of filling, topping, and sweetness.
- Make sure the topping is fully baked. It may be golden brown and the juices bubbling, but lift some of the dough here and there to check that it's not still wet inside.
- Storing: treat it as you would a crumble or crisp, keeping leftovers in the refrigerator. You can freeze it for a month, sometimes more. Let it thaw at room temperature and warm it slightly in the oven before eating.
Ingredient Notes
Quantities are listed on the recipe card towards the end of this post. The Ingredients page has more details and lists the brands we use.
- Dry cake mix: the type you find in the supermarket or grocery store, whatever brand you want. I like yellow cake mix, but white cake works well too.
- Pineapple: canned is the best option, but you can use fresh if it's sweet.
- Store-bought canned blueberry pie filling.
How to assemble a dump cake
As the name implies, this is a dump-and-bake recipe.
I have a slightly different way of making the topping than most dump cake recipes. I stir melted butter into the cake mix because the result is crunchier and bakes faster.
During recipe testing, I had some issues with the topping being too floury because the cake didn't mix well with the butter during baking. Eating dry parts of cake mix is not part of the deal. Using melted butter immediately corrected that, and I never looked back. There are more mixing bowls to wash afterward, but I think it's worth it.
- The filling ingredients are simply dumped into the baking dish. I make a thin layer of pineapple pieces in the bottom, cover them with the blueberry pie filling and scatter a few more pineapple bits over it.
- Crumbly topping: don't press it and leave some space around the edges so the juices have space to bubble up.
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Blueberry Pineapple Cobbler with Cake Mix
Ingredients
For the fruit layer:
- 1 large can blueberry pie filling, 21oz
- 12 ounces canned pineapple chunks, ¾ pound
- 1 tablespoon lemon juice, optional
- ¼ teaspoon ground cinnamon, optional
For the topping:
- 2 cups yellow cake mix, or white cake mix
- ½ cup unsalted butter, melted
Instructions
- Preheat the oven to 350°F (180°C).
- Have ready an 8x11-inch ceramic or glass dish, rectangular or oval. Or a 9-inch square or round baking dish.
For the filling:
- Scatter half of the 12 ounces canned pineapple chunks into the dish with about ¼ cup of the pineapple juice. Drizzle with 1 tablespoon lemon juice and sprinkle ¼ teaspoon ground cinnamon, if using. Stir lightly.
- Top with 1 large can blueberry pie filling. Scatter the remaining pineapple chunks on top.
For the topping:
- Mix 2 cups yellow cake mix with ½ cup unsalted butter, melted in a medium bowl until you have a crumbly mixture. It should be slightly floury.
- Sprinkle over the fruit layer. It will not cover it completely and that is fine. Don't stir it or mix it with the filling.
- Bake in the preheated oven for 40-45 minutes, until golden brown and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake a little longer if necessary.
- Serve warm plain, with whipped cream or a scoop of ice cream. If you want, drizzle with some of the fruit juices and extra fresh blueberries and pineapple.
Buddy M. says
Hi Paula.
In the before bake picture of the pie without the crust on top it looks like fresh blueberries are in the filling also. Did you add some or is that from the can of pie filling? It doesn’t look like pie filling only to me.
Paula Montenegro says
Hi Buddy! You can certainly add extra fresh blueberries if you want to. I didn't add any to this one. And you can also use a homemade filling if you're not a fan of canned or it's not available.