Best Blueberrypineapple Dump Desert Recipes

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE

Steps:

• Set oven to 350 degrees F.
• Grease a 13 x 9-inch baking dish.
• Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple.
• Sprinkle the blueberries then sugar.
• Drizzle the melted butter over the blueberries and sugar.
• Top with chopped nuts.
• Bake for about 45 minutes, or until bubbly.

BLUEBERRY PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350°F.
• In a 13 x 9" baking pan coated with cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle the butter evenly over the top.
• Bake for 45-50 minutes until bubbly.
• 250 calories per serving (without ice cream!).

BLUEBERRY/PINEAPPLE DUMP DESERT

Steps:

• melt 1 and 1/2 stick of butter and drizzle over top of nuts.
• Bake at 350 degrees for 50 min or until top browned.

PINEAPPLE BLUEBERRY DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F.
• Pour the blueberry pie filling into a 9-by-13-inch baking dish and spread evenly to cover the bottom. Top with the fresh blueberries. Pour the crushed pineapple and its juices over the blueberries and spread to coat. Top evenly with the cake mix. Drizzle the melted butter all over the cake mix, covering as much of the surface as possible. Sprinkle the pecans and almonds on top.
• Bake until the topping is set and the fruit is bubbling, about 40 minutes. Let cool 10 minutes before serving.

BLUEBERRY-PINEAPPLE PINA COLADA PIE

Steps:

• Roll out and fit pastry into a 9-inch pie pan; sculpt the edge into an upstanding ridge; place in freezer for 15 minutes.
• Preheat oven to 400°.
• In a bowl, combine the blueberries, pineapple, and pina colada concentrate in a large bowl.
• In a small bowl, mix the sugar and cornstarch together in a small bowl, then stir the mixture into the fruit.
• Stir in the rum, coconut extract, and salt; scrape the filling into the chilled pie shell; smooth the top with a spoon.
• Place the pie on the center oven rack and bake for 30 minutes.
• Meanwhile, make coconut crumb topping: add flour, coconut, sugar, and salt to a food processor; pulse briefly to mix.
• Scatter the butter over the top and pulse until the mixture starts to form gravelly crumbs.
• Dump the crumbs into a large bowl and rub between your fingers to form large, buttery crumbs; refrigerate until ready to use.
• Remove pie from oven and decrease temperature to 375°; carefully dump the crumbs in the center of the pie, spreading them evenly over the surface; tamp them down lightly.
• Return pie to oven, rotate 180°; slide a large foil lined baking sheet onto the rack below to catch any spills.
• Continue baking about 30 minutes until juices bubble thickly around the edge.
• If top starts to get too brown, cover loosely with foil for the last 15 minutes.
• Transfer pie to a wire rack; let cool for at least 1 hour before serving.

BLUEBERRY, APPLE AND PINEAPPLE DUMP CAKE

Steps:

• Preheat oven to 350°. Mix pie filling and pineapple in a greased 13x9-in. baking dish until combined. Toss blueberries with sugar; spoon over pie filling mixture. Sprinkle with cake mix; drizzle with butter. Top with walnuts and almonds (do not stir)., Bake until golden brown and bubbly, 45-55 minutes. Serve warm.