Vicki's BLUEBERRY DUMP CAKE (no pie filling)


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Serves | Prep Time | Cook Time

Why I Love This Recipe

Dump cakes were popular in the 1970's and 1980's. Many recipes used pie filling, instead of fresh/frozen fruit.


Ingredients You'll Need

1 - 8 ounce can crushed pineapple, do not drain
1 teaspoon vanilla
1/4 cup brown sugar
1-1/2 cups blueberries, fresh OR frozen & thawed
1 box white OR yellow cake mix (9-inch, such as Jiffy Cake Mix)
1/2 cup nuts, chopped (walnuts, pecans, OR hazelnuts - toasted, if desired) *
1 stick butter, chopped


Directions

Preheat oven to 350 degrees. Grease 9-inch pan (or spray with nonstick spray).


Spread pineapple in pan. Add vanilla. Stir.


Sprinkle over pineapple/vanilla in order: brown sugar, blueberries, cake mix, nuts, butter.


Bake 40 to 45 minutes.


Serve warm or cooled with ice cream or whipped cream, if desired.


* NOTE: Nuts can be omitted without a problem


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