Wednesday, July 25, 2012

Blueberry Pineapple Dump Cake

     I know, I know, I have posted TWO recipes today. You are probably wondering if I have gone nuts or something!?!?! Well, the truth is..........yes! Just kidding! Honestly, I had the oven on to bake the chicken for the yummy Crunchy Chicken Salad. I figured that while I had the oven on, I may as well try out this amazing cake.

Blueberry Pineapple Dump Cake
3/4 cup butter, melted
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 C. Fresh Blueberries, (optional)
1 Gluten Free box yellow cake mix
1/4 C. chopped pecans

Pre heat the oven to 350 degrees. Spray a 9x13 pan with cooking spray. Pour the pineapple with the juice into the bottom of the pan. Spread it out evenly. Spread the blueberry pie filling over the crushed pineapple. Evenly distribute the fresh blueberries over the pie filling. Pour the cake mix over the top. Spread it out evenly. Sprinkle the pecans over the cake mix. Pour the melted butter over the top of the entire mixture (don't stir) Bake for 30-45 min. or until lightly browned and bubbly.
I love a cake that requires no stirring!

Dump the pineapple in the pan, spread it out.
Evenly spread the blueberry pie filling over the pineapple.

Be sure your blueberries are washed.

Drop the fresh blueberries down onto the pie filling.
Top with the cake mix and pecans

Pour the melted butter over the cake mix and bake at 350 for 30-45 min.
It should be brown and bubbly like this when it comes out of the oven.
Serve it up warm, even with some vanilla ice cream if you dare.


     This cake is a hit! I will be making it again soon. It was super easy to make and tasted soooooo good. I hope that you like it too!! Enjoy!