Can I use fresh fruit instead of canned pineapple and blueberries?

Yes, absolutely! If you prefer fresh fruit, go for it. Just keep in mind a couple of things: first, fresh pineapple and blueberries don’t have the same moisture content as their canned versions. You’ll want to add a little bit of juice or a splash of water to help things bake evenly. And if you're using fresh blueberries, toss them with a bit of sugar and cornstarch first — this helps create that jammy texture that makes pineapple blueberry dump cake so irresistible.

Why is it called a dump cake?

Great question! The name comes from how the dessert is made. You literally dump the ingredients into a baking dish — no mixing bowls, no beaters, no stress. Just layer the fruit, sprinkle on the cake mix, drizzle with butter, and bake. It’s one of the easiest ways to make a homemade dessert that still tastes like you spent hours on it.

Can I make dump cake in a slow cooker?

You bet! Making pineapple blueberry dump cake in a slow cooker is super convenient. Just layer everything the same way in your greased slow cooker, then cook on low for about 2.5 to 3 hours. It won’t get quite as crispy on top, but the flavors are still fantastic — warm, gooey, and comforting.

What is the best way to reheat dump cake?

To keep that signature crunchy top, the oven is your best bet. Preheat to 325°F and warm it for about 10–15 minutes. If you're short on time, the microwave works too — about 30 seconds per slice. Either way, pineapple blueberry dump cake is just as dreamy the second time around.

Pineapple Blueberry Dump Cake – Irresistible, Easy

Description

This Pineapple Blueberry Dump Cake is a fruity, buttery dessert you can whip up with just a few pantry staples. It’s the ultimate quick treat for busy weeknights, holidays, or spontaneous sweet cravings. No mixing required — just layer, bake, and enjoy.

Ingredients

1 can (20 oz) crushed pineapple, with juice
1 can (21 oz) blueberry pie filling
1 box yellow cake mix
1/2 cup (1 stick) unsalted butter, melted
1/2 tsp ground cinnamon (optional)
1 tsp lemon zest (optional)

Instructions

Preheat your oven to 350°F (175°C).
Grease a 9×13-inch baking dish or spray with nonstick spray.
Dump crushed pineapple into the dish and spread evenly.
Spoon blueberry pie filling over the pineapple layer.
Sprinkle the dry cake mix evenly across the top (do not stir).
Drizzle melted butter over the cake mix to cover as much as possible.
Optional: Sprinkle cinnamon or lemon zest for extra flavor.
Bake for 45–50 minutes, until golden and bubbly.
Let cool for 10–15 minutes before serving.

Notes

Serve warm with ice cream or whipped cream.
Store leftovers in the fridge for up to 4 days.
Reheat in the oven to restore the crisp topping.

Prep Time: 5 minutes
Cook Time: 45 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 slice
Calories: 320 kcal
Sugar: 28 g
Sodium: 210 mg
Fat: 14 g
Saturated Fat: 8 g
Unsaturated Fat: 5 g
Trans Fat: 0 g
Carbohydrates: 45g
Fiber: 2g
Protein: 3 g
Cholesterol: 30 mg

Keywords: pineapple blueberry dump cake, dump cake, quick fruit dessert, blueberry pineapple bake, easy dessert recipe