This is a fun variation of our Cherry-Pineapple Dump Cake, but adding blueberries really does make it a different dessert. The combination of cherries, pineapple, and blueberries is sweet and fruity, while the banana-nut muffin mix and buttery pecan or walnut topping give it a deliciously rich, crunchy finish. It is an easy dessert to put together and especially good served warm with vanilla ice cream.
Cherry-Pineapple with Blueberries Dump Cake
Ingredients
- 15- oz pineapple crushed undrained 1 can, with juice
- 20- oz cherry pie filling 1 an
- 18 oz blue berries fresh if possible, one package
- 1 box Banana nut muffin mix Krusteaz is the brand if prefer.
- 1 cup nuts chopped pecans or walnuts
- 1 stick butter or margarine
Instructions
- Preheat the oven to 350° F.
- Layer your cake in a 9×13 casserole dish:
- Spread pineapple with juices on the bottom of the casserole dish.
- Then pour cherry pie filling on top.
- Sprinkle cake mix over the top of the fruit.
- It’s okay if you don’t get it perfectly even, though you should avoid any large mounds.
- Lay sliced butter on top of the cake mix, evenly distributed.
- Top with chopped nuts.
- Bake in the oven for 45 minutes to 1 hour, or until the top is golden brown and bubbly. Let cool for 10-15 minutes before serving with vanilla ice cream.
Nutrition Disclaimer
Art of Cooking Recipes (Paulson Pursuits} is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
