Vicki's BLUEBERRY DUMP CAKE (no pie filling)
CATEGORIES
INGREDIENTS
  • 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
  1. Preheat oven to 350 degrees. Grease 9-inch pan (or spray with nonstick spray).
  2. Spread pineapple in pan. Add vanilla. Stir.
  3. Sprinkle over pineapple/vanilla in order: brown sugar, blueberries, cake mix, nuts, butter.
  4. Bake 40 to 45 minutes.
  5. Serve warm or cooled with ice cream or whipped cream, if desired.
  6. * NOTE: Nuts can be omitted without a problem
RECIPE BACKSTORY
Dump cakes were popular in the 1970's and 1980's. Many recipes used pie filling, instead of fresh/frozen fruit.