Easy Blueberry Crunch Dump Cake Food

EASY BLUEBERRY CRUNCH DUMP CAKE RECIPE

Easy Blueberry Crunch Dump Cake Recipe image

This Easy Blueberry Crunch Dump Cake recipe is so simple to make! You dump all the ingredients together, then bake, and you have a delicious dessert perfect for everything from a family celebrations to holidays.

Provided by Brandie Valenzuela

Categories Dessert

Number Of Ingredients 8

Ingredients

1 tablespoon butter (melted)
11 ounces blueberries
3/4 cup sugar
20 ounce can crushed pineapple (undrained)
1 box yellow cake mix
1 cup chopped pecans
1/2 cup butter (melted - 1 stick of butter)
Optional: whipped cream or vanilla ice cream for serving

Steps:

Preheat oven to 350 degrees F. Grease a 13×9″ baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar.
Pour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix/butter.
Bake at 350 degrees for 45-55 minutes or until top is browned.

BLUEBERRY DUMP CAKE

Blueberry Dump Cake image

By definition, dump cakes are simple and fuss-free to make. Try this recipe using fresh blueberries and cake mix for a dessert everyone will love.

Provided by Debbie

Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes

Yield 18

Number Of Ingredients 5

Ingredients

1 (18.25 ounce) package yellow cake mix
4 cups fresh blueberries
½ cup white sugar
½ cup butter, melted
1 teaspoon ground cinnamon

Steps:

Preheat oven to 350 degrees F (175 degrees C).
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir.
Bake for 30 minutes, or until light brown. Serve warm or cold. top with ice cream.

Nutrition Facts : Calories 209.5 calories, Carbohydrate 32.8 g, Cholesterol 14.1 mg, Fat 8.6 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 3.7 g, Sodium 225.4 mg, Sugar 21.2 g

EASY PINEAPPLE BLUEBERRY CRUNCH DUMP CAKE

Easy Pineapple Blueberry Crunch Dump Cake image

Make and share this Easy Pineapple Blueberry Crunch Dump Cake recipe from Food.com.

Provided by Kittencalrecipezazz

Categories Dessert

Time 55m

Yield 12 serving(s)

Number Of Ingredients 6

Ingredients

1 (20 ounce) can crushed pineapple (undrained)
1 (18 1/4 ounce) package yellow cake mix
3 cups blueberries (fresh or frozen)
1/2 cup sugar
1/2 cup butter, melted (no subs, can use more sugar if desired)
1 1/2 cups chopped pecans or 1 1/2 cups walnuts

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 CRUNCH DUMP CAKE RECIPE - (4.4/5)

Blueberry Crunch Dump Cake Recipe - (4.4/5) image

Provided by á-25138

Number Of Ingredients 8

Ingredients

1 tablespoon butter, melted
11 ounces blueberries
3/4 cup sugar
1 can (20 ounce) crushed pineapple, undrained
1 box yellow cake mix
1 cup chopped pecans
1 stick butter, melted (1/2 cup)
Optional: whipped cream or vanilla ice cream for serving

Steps:

Preheat oven to 350 degrees F. Grease a 13x9" baking dish. In a bowl, combine blueberries with 1 tablespoon melted butter. Sprinkle with sugar and gently coat blueberries with the sugar. Pour pineapple into the bottom of the baking dish evenly. Sprinkle blueberries and sugar evenly over pineapple. Sprinkle dry yellow cake mix evenly on top of blueberries. Drizzle melted stick of butter on top of cake mix. Sprinkle pecans on top of cake mix/butter. Bake at 350 degrees F. for 45-55 minutes or until top is browned.

EASY BLUEBERRY DUMP CAKE

Easy Blueberry Dump Cake image

This just could not be more easier to make, and it is so delicious! It's wonderful served warm topped with ice cream.

Provided by Kittencalrecipezazz

Categories Dessert

Time 35m

Yield 6 serving(s)

Number Of Ingredients 5

Ingredients

1 (510 g) box yellow cake mix
4 cups fresh blueberries or 4 cups frozen blueberries, thawed
1/2 cup white sugar, to taste
1 teaspoon cinnamon
1/2 cup butter or 1/2 cup margarine, melted

Steps:

Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
In a bowl, mix the berries, sugar and cinnamon.
Spread in the bottom of the prepared baking pan.
Cover the berries with the DRY cake mix.
Drizzle the melted butter over the cake mix (do not stir).
Bake for 30 minutes, or until light golden brown.
Serve warm or cold, topped with ice cream.

PINEAPPLE BLUEBERRY DUMP CAKE

Pineapple Blueberry Dump Cake image

For the easiest homemade dessert, a dump cake is your best bet. Simply dump all the ingredients into a baking dish then bake. Boxed cake mix forms the batter so you don't even need to dirty a bowl. The canned pineapple and blueberry pie filling give the cake sweetness and moisture while fresh blueberries add bright pops of flavor. The pecans and almonds on top toast as the cake bakes, bringing some crunch and nuttiness to the dessert.

Provided by Food Network Kitchen

Categories dessert

Time 55m

Yield 8 servings

Number Of Ingredients 7

Ingredients

One 21-ounce can blueberry pie filling
1 cup fresh blueberries
One 20-ounce can crushed pineapple
One 15.25-ounce box yellow cake mix
2 sticks (1 cup) unsalted butter, melted
1/2 cup chopped pecans
1/2 cup sliced almonds

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 CRUNCH CAKE (PAULA DEEN)

Blueberry Crunch Cake (Paula Deen) image

This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!

Provided by pamela t.

Categories Dessert

Time 48m

Yield 12 serving(s)

Number Of Ingredients 5

Ingredients

1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can blueberry pie filling
1 (18 1/4 ounce) box butter recipe cake mix
1 cup chopped pecans
3/4 cup butter, melted

Steps:

Preheat oven to 350 degrees Fahrenheit.
Pour pineapple with juice into a 9 x 13" pan.
Spread evenly over the bottom.
Spoon pie filling on top evenly.
Sprinkle dry cake mix and level with a fork.
Sprinkle pecans over the cake mix.
Drizzle with melted butter
Bake 38 to 45 minutes until browned and bubbly.
You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
You may also substitute strawberries, blackberries, cherries, peaches or raspberries.

Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2

HEALTHYISH BLUEBERRY DUMP CAKE

Healthyish Blueberry Dump Cake image

I modified dump cake recipe to save some calories but keep the yum factor. Sometimes I still add a pat or two of butter to the top for kicks. Frozen blueberries or canned can be substituted. Any berry would work- have tried raspberry-strawberry combo, super yummy. Grated lemon is a great addition too, especially if using "homemade buttermilk' (milk with a tablespoon of lemon juice)

Provided by sherininja

Categories Dessert

Time 26m

Yield 16 , 16 serving(s)

Number Of Ingredients 5

Ingredients

1 pint blueberries
1 (18 ounce) box cake mix (any flavor)
3/4 cup buttermilk
1 dash cinnamon
1/2 cup sugar

Steps:

Preheat oven to 350 degrees.
Grease a 9 X 13 pan.
Rinse blueberries and let drain in a colander.
Dump blueberries into pan, dump sugar over them, sprinkle some cinnamon over top, dump cake mix over blueberries-sugar mixture.
Shake pan to evenly distribute.
Pour buttermilk over cake mix- tipping pan to evenly distribute.
Sprinkle cinnamon and a teaspoon of sugar over top.Do not stir.
Bake in oven until top is light brown and blueberries start top poke through.
Should look solid and cakey- not wet.
Oven time could be between 20-35 minutes.

Nutrition Facts : Calories 176.3, Fat 3.7, SaturatedFat 0.6, Cholesterol 0.5, Sodium 225.7, Carbohydrate 34.6, Fiber 0.7, Sugar 26.1, Protein 2

BLUEBERRY CRUNCH CAKE

Blueberry Crunch Cake image

At 94 years of age, I don't have the energy to do all the things I once did...but I can still get enthused about whipping up my favorite culinary concoctions! I tend to bake many desserts due to my sweet tooth, and this blueberry crunch cake is one of my personal favorites. -Leon Kingsley, Marshfield, Massachusetts

Provided by Taste of Home

Categories Desserts

Time 1h25m

Yield 8-10 servings.

Number Of Ingredients 15

Ingredients

1/2 cup packed brown sugar
1/3 cup all-purpose flour
1/2 teaspoon ground cinnamon
1/3 cup finely chopped pecans
1/3 cup cold butter
CAKE:
1/2 cup butter, softened
3/4 cup sugar
2 eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
3/4 cup milk
1-1/2 cups blueberries

Steps:

In a bowl, combine the first four ingredients; cut in the butter until crumbly. Set aside. In a bowl, cream butter and sugar. Beat in eggs, one at a time. Stir in vanilla. Combine flour, baking powder and salt; add to the creamed mixture alternately with milk. Mix well. Spoon two-thirds of the batter into a greased 9-in. springform pan. Sprinkle with two-thirds of the reserved crumb mixture. Top with blueberries and remaining batter and crumb mixture. Bake at 350° for 65-70 minutes or until a toothpick inserted in the center comes out clean. Cool for 10 minutes before removing sides of pan. Dust with confectioners' sugar.

Nutrition Facts :

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