Blueberry Pineapple Dump Cake |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 12 |
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This is like a crisp or cobbler that takes not even 5 minutes to get into the oven! What I like about this Blueberry Dump Cake as opposed to others on the site is that it uses fresh or frozen blueberries rather than blueberry pie filling. Read more . Definitely a plate and fork dessert! It is best served warm with vanilla ice cream. Ingredients:
1 20 oz. can crushed pineapple in juice, undrained |
2 cups fresh or frozen blueberries |
1 box yellow or lemon cake mix |
2/3 cup brown sugar, packed |
1/2 cup butter, melted |
(i just used a 14 oz. can of crushed pineapple because that's what i had in the cupboard, so i increased the blueberries to 3 cups. it still came out fine.) |
Directions:
1. Preheat oven to 350 F.
2. In a 13 x 9 baking pan coated with cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle the butter evenly over the top.
3. Bake for 45-50 minutes until bubbly.
4. 250 calories per serving (without ice cream!)
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