This dump cake doesn’t taste like fruit, it tastes delightfully sinful. It is crumbly with a buttery, crispy topping and rich with a very sweet syrup. You are going to love this!
Take a look at what my friends over at Scattered Thoughts of a Crafty Mom had to say about this one:
“Once you make this Blueberry Dump Cake recipe, you’ll understand why I say it is the most delicious Blueberry Dump Cake ever!”
I think I will just leave it at that. Once you try this you will understand why this is considered the best blueberry dump cake ever. I promise it is better than any you have ever tried!
Ingredients
Betty Crocker box of yellow cake mix
1 21 oz can of blueberry pie filling
1 large can of Dole crushed pineapple, drained
1 cup fresh blueberries
1/2 cup shredded coconut (optional)
1 stick of Land O’ Lakes butter
Instructions
1. Preheat oven to 375.
2. Spread the can of blueberry pie filling at the bottom of a 9.5 x 13 cake pan/pyrex dish (or similar size-but no bigger.)
3. Spread crushed pineapple over pie filling and top with shredded coconut and 3/4 of the fresh blueberries.
4. Evenly sprinkle the dry cake mix over the top of the fruit.
5. Melt 3/4 of the butter stick and drizzle over the cake mix.
6. Thinly slice the rest of the butter stick and randomly place the sliced butter pieces on any dry cake mix still showing.
7. Sprinkle the rest of the fresh blueberries on top of the cake mix.
8. Bake for 40 to 45 minutes or until the cake topping is golden brown.
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Quick Tip: Reheat in the oven on very low temperature.
Thanks again to Scattered Thoughts of a Crafty Mom for this amazing recipe.
