Pineapple Blueberry Dump Cake

Level: Easy
Yield: 8 servings
Total Time: 55 min (includes cooling time)
Active Time: 5 min

Looking for an effortless dessert that tastes homemade? This Pineapple Blueberry Dump Cake delivers impressive flavor with minimal effort. Simply layer your ingredients in a baking dish and let the oven do the work. The cake mix forms a tender base while canned pineapple and blueberry pie filling keep every bite moist and naturally sweet. Fresh blueberries burst with bright flavor, and toasted pecans and almonds add a satisfying crunch that elevates this simple dessert into something truly special.

Ingredients

One 21-ounce can blueberry pie filling
1 cup fresh blueberries
One 20-ounce can crushed pineapple (with juices)
One 15.25-ounce box yellow cake mix
2 sticks (1 cup) unsalted butter, melted
1/2 cup chopped pecans
1/2 cup sliced almonds

Instructions

Preheat the oven to 350 degrees F.
Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread to cover the bottom. Add the fresh blueberries on top. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Evenly sprinkle the cake mix over the fruit. Drizzle the melted butter over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool for 10 minutes before serving.