As we were sitting there waiting, I was struck with one of those moments where I realized how much I love living in a small town. Each holiday here is met with city-wide celebrations whether it’s the 4th of July parade and fireworks display, the Mardi Gras parade, the Christmas tree lighting, etc. I personally know the current and two previous mayors and the editor of our hometown newspaper. It’s pretty Mayberry here – and I love it. Sure we miss out on some big-city things, but I like the slow pace here. It’s home for me.
Not long after we had gotten home after Jack was born, my cousins brought us a delicious dinner that was topped off with this AWESOME dessert. It’s the perfect blend of sweet and salty and has a great crunch. Honestly, I LOVE it for breakfast. Be sure to try it warm, it’s super-delicious!
Ingredients
- 1 (20-ounce) can crushed pineapple with juice, undrained
- 1 (20-ounce) can blueberry pie filling
- 1 (15.25-ounce) box butter cake mix
- 1 cup coarsely chopped pecans
- ¾ cup butter, melted
Instructions
- Preheat the oven to 350°F. Grease a 9X13-inch baking dish with butter or nonstick cooking spray.
- Empty can of pineapple in dish and spread to cover the bottom. Top with blueberry pie filling, spread evenly. Sprinkle the dry cake mix over the top. Sprinkle pecans over cake mix. Drizzle with ¾ cup melted butter.
- Bake 35 to 40 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream, if desired.
* If nutritional values are provided, they are an estimate and will vary depending on the brands used. The values do not include optional ingredients or when ingredients are added to taste. If calorie count and other nutritional values are important to you, I recommend grabbing your favorite brands and plugging those ingredients into an online nutritional calculator.
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Hi Stacey! Would I be able to substitute the pecans for Granola?
I don’t see why not. Let me know how it turns out!
So very delicious!
Thanks!
This was very good but I think a little too sweet. I would add extra fruit maybe. Definitely better with ice cream.
Thanks, Kathi!
I made this with fresh blackberries and added some sugar to sweeten and now this is a new family favorite!
That sounds AMAZING! Thanks for sharing, Peggy!
Makes you want to slap someone, so look out!! 👀
Ha! I’m ducking over this way! So glad you enjoyed it!
I made this recipe for my daughter and she wants to know, does it need to be stored in the fridge and what’s the expiration date for when it was made? It was so easy and smelled so good when it was baking!!😋
We typically store it in the fridge because of all the fruit and butter. It usually lasts 3 to 4 days.
Made this recipe for bbq contests and have won a first and second place. I cut a block of cream cheese into pieces and put between the pineapple and pie filling. I think it adds a unique element.
That’s awesome to hear! Congrats on your wins! Adding cream cheese sounds like a delicious twist. I love how you’re experimenting with flavors. Thanks for sharing your creative idea!
I wanted to know if I could dump the cake mix to the bottom as well as the top? I haven’t tried this recipe yet but wanted to ask before. I’ll let you know how it worked out for me if I don’t hear back prior.
Hi Jacquin! I’ve not tested it that way. Is there a particular reason you’d like to do that?
DOGGONE AWESOME. I LOVED IT.
Ha! Thanks, Rickie!
Perfect potluck dessert!!!!
Thanks, Kelley! So glad you enjoyed it!
It was delicious, thanks
Glad you enjoyed it!
How many will this recipe feed?
Probably 6 to 8 depending on the serving size.
One it feeds one…You won’t want to share!
Ha! I can’t argue with that! 🙂
So glad I found your pineapple blueberry dump cake. I made one a year or so ago, but this recipe kept the preparation so simple. No time at all, and it was in the oven baking. The pineapple blueberry is my favorite combination.. so delicious, and yes , over the top with the vanilla ice cream! Thank you Stacey!! 👍😋
We sure love it, too! Thanks, Linda!
Can i use lemon cake mix? That’s what is in the pantry.
The flavor will be different, but I think it should work just fine.
This is what I made for our Mother’s Day celebration, it has become one of our favorite desserts ! Absolutely delicious & one of the easiest recipes to please my family ! Thank you so much Stacey for a truly wonderful cookbook !
Thanks you so much, Sherry! That means so much!
How do you Store this
I prefer to store my in the refrigerator.
This is SO good. I made it for a potluck and everybody LOVED it. I just went ahead and used the whole stick of butter though. I’ll be making this again for sure!
So glad everyone enjoyed it!
Lady brought this to the 4th of July cookout, by the time I was ready for dessert, this was almost gone, so of course I had to try some. OMG SOOOOOO GOOD. I love it. Going to make this. That little bit I had was not enough. LOL
Ha! Well I hope it turns out as good as hers! Enjoy!
We’re vacationing in the outer banks celebrating our daughter’s 33 birthday, made this for the celebration ! Everybody absolutely loved it , so good !!!
What an honor to have one of my recipes chosen for such a special occasion! So glad y’all enjoyed it!
Hi Stacey, I want you to know that I’m enjoying you recipes. Only thing i never received the link to download your e-book.
Thanks, Robert! Shoot me an email to info@southernbite.com and I’ll make sure you get it!
I have the same problem with the size of cake mixes now. Most of my recipes are old family favorites. The changes that have been made to the size of cake mixes has really been an inconvenience for me. I now buy two of the 15 oz size and use a scale to measure out 3 oz from the second cake mix. I save the remaining cake mix in the freezer for future use. Will this work with the new smaller size cake mix?
That’s super smart and something that I’ve heard quite a few people say they do! This will work with the 16.25-ounce cake mixes.
I went to the store yesterday looking for the 18.25 oz. yellow cake mix you use in the pistachio cake, now you have a 16.25 oz. butter cake mix. The only size cake mixes of any kind I could find in the store were 15.25 oz. and 22.25 oz.
Hi Keith! Sorry to her you’re having trouble. I actually don’t have a pistachio cake recipe so you might have me confused with someone else. The most common size of cake mixes right now is 15.25 and it will work in this recipe just fine.
Stacey, is there a way to make this with fresh blueberries? Maybe just adding them, because I know it needs the moisture from the canned version…
LOVE your blog, BTW!
I would imagine you could cook the berries down just a bit with a little sugar and it would work just fine.
I made this for a get-together and it turned out soooo good! 🙂
Great news! Glad y’all enjoyed it!
Just a thought…how do you think it would work using fresh blueberries?
I’m sure it would work, I’m just guessing you’d need to add some additional moisture and maybe a touch more sugar to it since the pie filling isn’t just berries. If you try it, let me know so we can share with others. 🙂
A question about the recipe above from the other Angela: Can you give specifics on that? Like would that be a whole box of crackers and box of powdered sugar and such?
Thanks
Thank you for your post.Really looking forward to read more. Great.
Hey:) I wandered over here from Southern Plate and had to comment on this recipe because it brings back childhood memories. Up here in NC this is an old recipe called a dump cake (because you dump everything in). My Mema always makes it with cherry pie filling and my boyfriend’s grandmother always made it with the blueberry pie filling. I have to admit, though that pineapple blueberry crumble and blueberry crunch cake sound more appetizing! I can get some looks when I say I’m going to bring a dump cake, lol.
Welcome, welcome! I’m so glad you made it over from Christy’s site. Isn’t she a sweetie?? Anyway, I’m so glad you shared your story with me. I love it when my recipes can trigger happy memories for folks. Hope you become a regular in these parts…
Sorry forgot to tell you this recipe was a hit….
Good deal! I’m so glad y’all enjoyed it!
Hey Stacey,
There is another cool recipe for a small town boy.
I live in a small town called Pelham in Grundy Tn.
One caution light,4 little stores,a cafe. You and your family need to come buy and try it sometime. The name of our little cafe is called Simply Southern.But anyway me and my girls love this recipe.
1-pack of Saltine Crackers
1-Jar of Peanut Butter
1-Stick of butter
1-Powder Sugar
Add some vanilla flavoring
Spread the peanut butter on the crackers,mix
the Powder Sugar,vanilla,butter together,
When it gets thick,put the icing on top of your crackers.
This is awesome…. Hey Kroger brand crackers are the best..
That sounds pretty dang good! I remember, as a kid, putting mayo and a slice of American cheese on a saltine.
Well, we moved from the D.C. suburbs to a tiny little town in Georgia, and it was the best decision we ever made. We have one caution light, and a Dollar General. Thats pretty much it. Just over three hundred people and four churches. And tjis recipe sounds wonderful, can’t wait to make it.
There’s just something about small town life! 🙂
Hey Stacey. When I put the cake mix on top of the pineapple and blueberries, do I need to stir that into the p/b mixture or just spread it on top then add butter?
Nope, just sprinkle it over the top and drizzle with the butter. No need to mix it together.
This sounds delicious. I so love your description of life in a small town that I want to share it with my readers and Facebook friends. Thanks for the recipe. Can’t wait to try it. – Genell Dellin
Thanks! I would be delighted for you to share it!
In my small town in Arkansas, we call this “dump cake” – try it with Cherry pie filling YUM, I haven’t tried Blueberry but definatly will !
Yep! This is very much like a dump cake – just with a prettier name! 🙂
I can’t wait to try this!
Oooo – it’s so good!
This is so addictive and such a crowd pleaser at pot-lucks. I enjoy making it because it’s so tasty and easy to make. I miss you saying “y’all” to us.
I will admit, I’m quite addicted to it myself. A 9X13 just isn’t enough sometimes. 🙂
Oh my……of course it’s food at breakfast…..I meant GOOD! I didn’t proofread very well in my first comment.
LOL! I totally knew what you meant!
This sounds delicious! I’m going to have to try it. I bet it would be food at breakfast, kinda’ like coffee cake.
The dessert looks delicious. Breakfast time sounds good, that’s the only time my oven gets turned on with the days hitting 102 degrees. Even with the heat, small-town southern life is the way to go. It just soothes your soul.
So true! And you can always reheat it in the microwave.
Looks sooooo good. Glad tomorrow is grocery shopping day. All I need is the blueberry filling.
I hope you like it as much as I do!
Hey this is my recipe Denise got it from me The name is BLueberry Crunch IDK who changed it to Pineapple-Blueberry Crumble Ive won 5-1st place awards for it Thank u
Well, I don’t know Denise, but I sure am glad she got it from you and shared it with everyone else! 🙂
Sorry to tell you Carol, but this recipe has been around for ages and your probably not the first or only one to have created such a dish. I’ve made this without even knowing there was a specific recipe for it. But congrats on winning several times with it.
This is an extremely common and basic recipe that my grandma and I used to make decades ago. I don’t see how anyone can claim it as their own so late in the game. We call it a dump cake, not a crumble. We also use frozen blueberries, not the canned (blah) and sprinkle sugar on top of the nuts (pecan or walnut) to carmelize them. I’m making it tomorrow for my son as a “birthday” vague. It’s what he wanted because it’s so delicious!
Cake, not vague. Lol
This stuff is soooo good !!!!