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+ servings

Blueberry Dump Cake

5 from 1 vote
Kierste Wade | Old Salt Farm
Servings: 15 servings


  • 1 20- oz can crushed pineapple, drained
  • 6 cups blueberries, fresh or frozen
  • 2/3 cup sugar
  • 3 Tbsp flour
  • 1 16- oz yellow cake mix
  • 1/2 cup butter, melted


  • Spread pineapple in the bottom of a greased 9x13" pan. Spread the blueberries evenly over the top of the pineapple. Whisk together the flour and sugar in a small bowl. Sprinkle evenly over the top of the fruit. Sprinkle the dry cake mix over the top. Drizzle with the melted butter.
  • Bake at 375° for about 40 minutes, or till topping is lightly browned. Serve warm with vanilla ice cream.
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