This is a classic but somewhat obscure southern dessert that you will find as delicious and flavorful as you do easy to make. This time of yera when I’m growing so many blueberries, this is a delicious way to use them up. I also get to freeze a lot and then this is a great choice for Thanksgiving and the holidays.
If you’re on the fence about the pineapple – it’s a standard part of the recipe and trust me, it’s delicious in the end. The flavor is much more on the side of the blueberries; the pineapple just enhances it as far as the tartness and creating a good cohesive texture for the fruit.
Dump cakes are kind of like cobblers but even easier. Instead of making a biscuit which will bake over your fruit, you will simply “dump” a box of cake mix over the fruit filling then cover it in melted butter.
In the case of this recipe, you will also add a cup or more of chopped pecans (or walnuts) to make it crunchy. Not to mention, I love pecans and think they’re amazing in desserts.
With no further ado, here is the recipe.
Serves: 6-8; suggested to serve with ice cream or whipped cream
You will need:
- 13×9 baking dish (or cake pan)
- Measuring cups & spoons
- Medium mixing bowl & wooden spoon
- 1 can crushed pineapple (undrained), 20 oz.
- 12 oz. fresh blueberries
- 1 TBSP melted butter
- 1/2 tsp vanilla extract
- 3/4 cup sugar
- 1 box yellow cake mix (15 – 16oz.)
- 1/2 cup butter (1 stick), melted
- 1 to 1.25 cups chopped pecans
1.) . Preheat the oven to 350.
2.) Grease the baking dish. Evenly spread the pineapple in the baking dish.
3.) In mixing bowl, combine the blueberries, 1 TBSP melted butter, sugar, and vanilla extract. Mix well, breaking up the blueberries just a bit. Pour mixture evenly over the pineapple.
3.) Pour the cake mix evenly over the blueberry-sugar mix. Melt the butter and evenly pour it over the cake mix. It doesn’t need to cover every spot.
4.) Top evenly with the pecans until the butter / cake mix is mostly covered, though there will be plenty of exposed area too.
5.) Place the baking dish in the oven and bake for around 50 minutes. The cake should be bubble and the nuts well browned but not burnt. As desired, broil on low for an additional 1-2 minutes for a crunchy, roasted top (monitor closely to avoid burning).
6.) Remove from oven and allow 15-20 minutes to cool before serving. (It will still be somewhat hot and gooey, and can also be served at room temperature over the next few days.)