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Pineapple Blueberry Dump Cake

Prep time: 10 min

Cook time 35-40 min


  • 4 cups fresh pineapple chunks (or 20 ounce can, drained)
  • 1 ½ to 2 cups fresh blueberries (about 12-16 ounces)
  • 1/4 cup granulated sugar
  • 1/2 teaspoon vanilla extract
  • 3/4 cup butter, melted
  • 1 (15.25-ounce) box yellow cake mix
  • Optional: 1 cup coarsely chopped pecans


  1. Preheat the oven to 350°F. Grease a 9X13-inch baking dish with butter or nonstick cooking spray.
  2. Place the pineapple and blueberries in the pan in a single layer. Sprinkle with sugar and drizzle the vanilla over the top. Gently shake the pan to combine.
  3. Sprinkle the dry cake mix over the top. Sprinkle pecans (if using) over cake mix. Drizzle with 3/4 cup melted butter.
  4. Bake 35 to 40 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream.

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