Blueberry-Pineapple Dump Cake

8.19.20 The recipe says it’s OK to use frozen blueberries, so I did. I didn’t defrost them, and when this went into the oven, it had a lot of liquid in the dish from the pineapple juice as well as the blueberries starting to thaw. It said to cook for 30-45 minutes, so I set the timer for 35 minutes, checked, and it wasn’t even close to being done. It took 1 hour and 10 minutes before the cake was cooked, and other than being a minor annoyance constantly checking for doneness, that’s not a deal breaker with me, just need to plan accordingly. If you use frozen berries, you may want to consider thawing them before adding to the cake. On the positive side, it just doesn’t get much easier than this, it’s super moist, and it tastes good, even better day two. Thanks for sharing your recipe, it’s a keeper.

Not impressed. I followed the recipe & did as it said but after baking I had a lot of just dry cake mix sitting on top where ever there was no butter. So I stirred it into the mixture & baked another 15 mins. That seemed to do the trick.

My mom used to make this when we were kids. So simple and delicious. I changed out the walnuts for pecans and added coconut to the top. Turned out just like mom’s!