The best delicious Blueberry Dump Cake recipe with easy-to-follow step-by-step instructions that are straightforward and foolproof. Try this Blueberry Dump Cake recipe today!
Hello my friends, this Blueberry Dump Cake recipe will not disappoint, I promise! Made with simple ingredients, our Blueberry Dump Cake is amazingly delicious, and addictive, everyone will be asking for more Blueberry Dump Cake.
What Makes This Blueberry Dump Cake Recipe Better?
The answer is simple, Simplicity, Foolproof, Straightforward, and Tested. Yes, all recipes have been tested before posting including this Blueberry Dump Cake.
Ready to make this Blueberry Dump Cake Recipe? Let’s do it!
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1 pk Duncan Hines Moist Deluxe
Yellow cake mix
1 (20 oz.) can crushed
Pineapple in heavy syrup —
(don’t drain)
2 c Pecans — chopped
1 Block butter (not margarine)
1 qt Fresh or 1 lb. frozen
Blueberries — or 1 can
(blueberry pie filling)
3/4 c Sugar
1 tb Lemon juice
3 tb Cornstarch
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. If
using frozen berries, thaw out first. Divide berries in half. Mash
1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed
berries. Cook 5 or 6 minutes on medium heat until thick and clear.
Add lemon juice and unmashed berries. Mix and cool. In large bowl,
mix chopped pecans and cake mix. Melt butter, pour into cake mix and
pecans. Mix until all is moistened. Into greased pan, pour undrained
pineapple to make an even layer. Do not stir. Using hands, sprinkle
cake mix mixture over berry mixture, working out lumps in cake mix.
Spread evenly. Do not stir. Bake at 350 degrees for 1 hour.
Yields
1 Servings
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