Blueberry Pineapple Cobbler with Cake Mix
This dump cake is one of the easiest desserts, with a fantastic combination of flavors. It's a sweet casserole dish made with canned pie filling and cake mix from a box.
Servings 6 servings
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.
Notes
Baking time: keep in mind that all ovens and pans are different, even if they look the same or very similar. The baking time in my recipes is as accurate as it can be, but it might take you more or less time. Use a thermometer inside the oven to check that the temperature is right. I recommend you keep track of how your oven works and what tiny details you might need to adjust.
Flavorings: you can add some lemon juice for a less sweet filling, a touch of ground cinnamon or almond extract.
Ratio: I find that a lower topping ratio to filling is ideal because it's crisper and tastes amazing without being over-buttery. But, as with most desserts, find your own ideal combination of filling, topping, and sweetness.
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.
Can you make this dessert ahead of time? Yes, you can! And it's a great way to plan a dessert for a gathering. 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.
