Blueberry Apple And Pineapple Dump Cake Food

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 PIE

Steps:

• Preheat the oven to 350 degrees F. Unfold one of the pie crusts and press into a 9-inch pie dish.
• Combine the berries with the flour in a large bowl and toss to coat. Add the sugar, a squeeze of lemon and a dash of salt. Toss to combine. Pour the berries into the prepared pie dish.
• Cut the remaining pie crust into 1-inch-wide strips. Arrange the strips on top of the pie in a criss-cross pattern to form a lattice. Bake until the filling is bubbly, 45 to 60 minutes. Serve.

APPLE BLUEBERRY CRUNCH

Steps:

• Preheat oven to 350 degrees.
• Spread apple pie filling on bottom of 9 x13 baking dish.
• In a bowl, mix together blueberries and 3/4 cup sugar; spoon over apple pie filling in pan.
• Sprinkle cake mix evenly over the fruit then drizzle with melted butter.
• Sprinkle with walnuts and remaining 1/4 cup sugar.
• Bake 45-50 minutes, or until golden and bubbly.

APPLE-PINEAPPLE DUMP CAKE

Steps:

• Dump in order, the following ingredients into a greased 9x12 cake pan: apple pie filling, crushed pineapple, yellow cake mix, melted butter.
• Spread evenly over the mixture coconut and nuts to your little heart's desire.
• Bake 350 degrees for one hour (maybe a little less at a higher altitude).

BLUEBERRY ANGEL DESSERT

Steps:

• In a large bowl, beat cream cheese and confectioners' sugar until smooth; fold in whipped topping and cake cubes. Spread evenly into an ungreased 13x9-in. dish; top with pie filling. Refrigerate, covered, at least 2 hours before serving.

BLUEBERRY-PINEAPPLE DUMP CAKE

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Grease and flour a 9x13-inch baking pan.
• Layer blueberry pie filling, blueberries, pineapple, cake mix, walnuts, and margarine in the prepared pan, in that order.
• Bake in the preheated oven until a toothpick inserted into the center comes out clean, 30 to 45 minutes.

LEMON-BLUEBERRY POUND CAKE

Steps:

• Preheat oven to 350°. Grease and flour a 10-in. fluted tube pan. In a large bowl, cream the butter, cream cheese and sugar until blended. Add eggs and egg white, one at a time, beating well after each addition. Beat in lemon zest and vanilla., Toss blueberries with 2 tablespoons flour. In another bowl, mix the remaining flour with baking powder, baking soda and salt; add to creamed mixture alternately with yogurt, beating after each addition just until combined. Fold in blueberry mixture. , Transfer batter to prepared pan. Bake 55-60 minutes or until a toothpick inserted in center comes out clean. Cool in pan 10 minutes before removing to wire rack; cool completely., In a small bowl, mix confectioners' sugar and lemon juice until smooth. Drizzle over cake.

BLUEBERRY DUMP CAKE

Steps:

• Pour pineapple and berries into 13 x 9-inch pan.
• "Dump" cake mix (sprinkle) over berries and pineapple. Melt stick of butter.
• Pour over cake mix.
• Sprinkle nuts over the top.
• Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.