PINEAPPLE BLUEBERRY DUMP CAKE
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
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 PINEAPPLE SQUARES
Absolutely delicious squares
Provided by Anita Hoffman @scent4U
Categories Cookies
Number Of Ingredients 12
Steps:
- Cream butter and sugar. Sift dry ingredients and add to butter mixture Remove 3/4 cup for topping.
- Add 2 eggs, vanilla and cinnamon to remaining mixture. Work dough with hands to form a ball. Grease and flour a 9 X 13 inch pan.
- Put half of dough on bottom of pan, by taking small pieces of dough and patting into pan. Add filling and put remaining dough on top.
- Sprinkle on TOPPING with extra cinnamon added. Bake at 350 degrees for 35 to 40 minutes.
- If preferred, Apple or Cherry pie filling can be used instead of Bluueberry.
PINEAPPLE COCONUT SQUARES
"I don't remember where I got this recipe, but I'm glad I have it," says field editor Elaine Anderson from Aliquippa, Pennsylvania.
Provided by Taste of Home
Categories Desserts
Time 50m
Yield 16 servings.
Number Of Ingredients 11
Steps:
- In a large bowl, beat butter and sugar. Beat in egg. Combine flour and baking powder; stir into egg mixture. Press into a 9-in. square baking dish coated with cooking spray. Spread pineapple over crust; set aside., For topping, in a small bowl, beat butter and sugar until blended. Beat in eggs. Stir in coconut. Spread over pineapple. Bake at 325° for 35-40 minutes or until golden brown. Cool on a wire rack before cutting.
Nutrition Facts : Calories 192 calories, Fat 7g fat (5g saturated fat), Cholesterol 46mg cholesterol, Sodium 79mg sodium, Carbohydrate 30g carbohydrate, Fiber 1g fiber), Protein 3g protein.
BLUEBERRY-PINEAPPLE DUMP CAKE
This blueberry-pineapple dump cake is very easy and very good. Serve warm with ice cream.
Provided by Lee Anna
Categories Desserts Fruit Dessert Recipes Blueberry Dessert Recipes
Time 40m
Yield 12
Number Of Ingredients 6
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.
Nutrition Facts : Calories 418.2 calories, Carbohydrate 62.1 g, Cholesterol 0.7 mg, Fat 18.3 g, Fiber 3.3 g, Protein 3.8 g, SaturatedFat 2.5 g, Sodium 330.9 mg, Sugar 43.6 g
PINEAPPLE SQUARES
My grandmother always kept this cake in the freezer for unexpected company. A nice change of dessert from the usual bar or square recipe. Garnish with icing sugar sprinkled over the top if desired.
Provided by the4taals
Categories Desserts Fruit Dessert Recipes Pineapple Dessert Recipes
Time 1h25m
Yield 24
Number Of Ingredients 16
Steps:
- Combine flour, sugar, baking powder, and salt in a bowl. Cut in butter using a pastry cutter or your hands until coarse crumbs form.
- Whisk milk, egg, and vanilla extract together in a small bowl. Add to flour mixture and knead until just combined, adding a little more flour if too wet or a little more milk if too dry. Divide the dough into thirds; 2/3 will be for the bottom, save 1/3 for the top.
- Roll 2/3 the dough out onto a lightly floured surface into an 11x15-inch rectangle. Place dough into the bottom of a 9x13-inch baking pan, making sure it comes at least halfway up the sides.
- Combine pineapple and sugar in a small saucepan and bring to a boil over medium heat, about 5 minutes. Meanwhile, pour reserved pineapple juice into a bowl and add cornstarch; stir until dissolved. Add to the saucepan and stir until thickened, about 5 minutes more. Remove from heat and let filling cool in the refrigerator, about 15 minutes.
- Scrape filling onto the bottom dough in the baking pan and smooth out.
- Preheat the oven to 350 degrees F (175 degrees C).
- Roll remaining 1/3 dough out onto a lightly floured surface into a 9x13-inch rectangle. Roll the dough onto the rolling pin and unroll on top of the pineapple filling, making sure edges of the dough reach the edges of the pan.
- Combine flour and sugar in a small bowl. Add vanilla extract and cut in butter until coarse crumbs form. Sprinkle streusel topping over dough.
- Bake in the preheated oven for 45 minutes. Remove from oven and let cool on a rack. Cut into 24 squares.
Nutrition Facts : Calories 167.9 calories, Carbohydrate 22.4 g, Cholesterol 28.3 mg, Fat 8.1 g, Fiber 0.5 g, Protein 1.9 g, SaturatedFat 5 g, Sodium 97.2 mg, Sugar 10.9 g
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