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This blueberry cobbler dump cake is an easy recipe bursting with fresh fruit flavor that your whole family will love!
Blueberry Cobbler Dump Cake – SO Easy to Make!
Nothing screams “Summer is coming” like a delicious berry cobbler. I've been making this delicious dump cake for years. Every time I see blueberries go on sale I can't wait to make this one!
This dessert is super simple to make. It only takes about 3 minutes to dump together (literally ZERO stirring or mixing of items). Next you'll bake for 45 minutes and serve up with cool whip or your favorite vanilla ice cream. Most of the items you'll likely have on hand, it's easy to make, and always a winner at our house!
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Ingredients for this blueberry dump cake recipe:
- Crushed Pineapple
- Fresh or Frozen Blueberries
- Yellow Cake Mix (we will just be using the dry cake mix)
- Butter
The BEST part about this recipe – it's SO incredibly easy. Absolutely perfect to do when you're running low on time or when you need something that little ones can help out with. There is NO mixing involved and it's perfect on it's own or served with ice cream.
🍴 TIP: You can also find this recipe in Week 9 of our Summer Menu Planning Made Easy Set!
Here's how to make Blueberry Cobbler Dump Cake:
Start with all of your ingredients and preheat your oven to 350 degrees. Grab a 13 x 9 baking dish and grease it evenly.
Pour your pineapples (with the juice!) into the baking dish and top evenly with your blueberries. Next, shake your cake mix on top of the pineapple and blueberry mixture. Melt your butter and drizzle over the top. DON'T MIX!
Then, bake for 45 minutes or until bubbly and golden brown on top. Serve warm on it's own, with some vanilla ice cream, or homemade whipped cream on top of the cake. Delicious!
Blueberry Cobbler Dump Cake
Ingredients
- 15 oz crushed pineapple
- 2 cups blueberries fresh or frozen
- 1 box yellow cake mix
- 2 sticks butter melted
Instructions
- Preheat oven at 350°F.
- Pour pineapples with juice into a greased 13x9-inch baking dish. Evenly top with blueberries.
- Shake cake mix over top, then drizzle with melted butter. Do not mix.
- Bake 45 minutes or until bubbly and golden on top.
This recipe is unique in that you can completely make it your own. You can change it up by adding different fruits, the flavor of cake mix (white cake mix can substitute for the yellow mix and lemon cake mix would be divine), or even the toppings that you add.
Have you tried anything like this Blueberry Cobbler Dump Cake before? Let us know your favorite creations in the comments!
Looking for more yummy meals? This recipe is from week nine of our summer menu plans. They include 60 amazing dinner recipes and 12 desserts too! You also get access to our private Facebook group – full of tips and tricks for all of these meals.
Here are some other delicious dessert recipes you may enjoy!
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Just made this! Used a 20 oz can of pineapple chunks (what I had on hand) and just crushed them up a bit with a fork. Used 2 cups fresh blueberries. Used a box of spice cake mix. It is delicious! I do wish it held together a little more, as when you scoop it out, it just essentially falls apart. I would probably do 1.5 cups blueberries next time also, but the spice cake version is great!!
What size pan do you use for this recipe? Tha k you.
Hi Eve! It was a 9×13 pan ~ hope that helps! 🙂
Can you use chocolate chips instead of blueberry. Don’t like blueberry.
Can you use white cake mix instead of yellow? Bought white by mistake
I think that would be totally fine Virginia! 🙂
Can you use canned fruit in place of the fresh or frozen?
Hmm, you probably could if you drain it Deb! 🙂
can you use 1 stick of butter and some other kind of liquid in place of the second stick of butter?
Sure Brenda! It may not be as good, but as long as you have the liquid I am sure it’ll be fine! 🙂
Might also try it with peaches or apricots. I’ll use my family’s made from scratch cake mix (w/o eggs) and substitute Stevia and seltzer H2O, instead of sugar & milk to make a healthier, diabetic version.
My youngest daughter taught me to use seltzer water and no eggs w/box cake mixes. Was surprised I couldn’t taste difference, except cake texture was lighter and not too dense. A nice alternate dessert option!
Picture does not show crushed pineapple! what is correct crushed or chunks?
So sorry! I crushed them up myself (bc I accidentally grabbed the wrong can – ha!) so YES, crushed pineapple Sue! 🙂
Do you think you can make it without the pineapple?
I don’t think it can be because you need the extra liquid Connie? It’s really (shockingly) not all that pineapple tasting if that helps at all 🙂
I’ve made this with fresh blueberries and 1 can of blueberry pie filling and it is delicious.
I’ve also made with a can of cherry pie filling and crushed pineapple. Both are definitely my favorites.
So good to know Donna ~ thanks a bunch for sharing! 🙂
Yes, I never add pineapple. I do add some extra blueberries.
Do you drain the juice in the crushed pineapple?
I did drain off a little pineapple (maybe a tablespoonful or so), just because I thought it would be too liquidy. Also, be sure to only use 15 OZ. CAN PINEAPPLE, or just that much out of a larger can! I made it another time in a hurry from memory and used a larger can of pineapple which was too much. Let me know how it goes!
Can you use frozen bluberries?
I’ve never tried it with frozen berries, and am a little afraid it would be watery…. if you try it let me know! (I wonder if you really thoroughly defrost and drain them first maybe?)
I’ll let you know later. Mines in the oven now. I used frozen blueberries but I very little of the pineapple juice. A top I also read was to cut the butter into parts so you can spread it out evenly over the cake mix. That way you won’t have dry mix spots.
Frozen blueberries are fine.
Hey Faye! You can use frozen blueberries! I have used frozen blueberries and strawberries before! It tastes good either way!! 🙂
I always use frozen blueberries. I also sprinkle with nuts.