Cast Iron Pineapple Blueberry Dump Cake

An old-school, handwritten recipe brought back to life in cast iron. Sweet pineapple, fresh blueberries, buttery cake topping, and that crispy edge you only get from a well-seasoned skillet.

No mixing. No stress. Just dump it in and let it bake.

🍍🫐 Cast Iron Pineapple Blueberry Dump Cake

Ingredients

  • 2 cans crushed pineapple (with juice)
  • 2 cups blueberries
  • ¾ cup sugar
  • 1 box yellow cake mix (15–18 oz)
  • 1 stick (½ cup) butter, melted
  • 1 cup chopped pecans

Instructions

1. Preheat

Preheat your oven to 350°F.

2. Build the Base

In a well-seasoned cast iron skillet (10–12 inch):

  • Pour in both cans of crushed pineapple (juice included)
  • Add the blueberries
  • Sprinkle ¾ cup sugar over the blueberries
  • Lightly spread everything evenly

3. Add the Cake Mix

  • Sprinkle the dry cake mix evenly over the fruit

👉 Do NOT stir

4. Butter It Down

  • Drizzle melted butter evenly over the cake mix
  • Try to cover as much surface as possible

5. Top It Off

  • Sprinkle chopped pecans across the top

6. Bake

  • Bake at 350°F for about 45 minutes
  • Done when the top is golden brown and edges are bubbling

Notes

  • The added sugar helps balance the tartness of fresh blueberries
  • Cast iron gives you that crispy edge + soft center combo
  • Don’t mix — layering is what makes it work

Serving

Serve warm straight out of the skillet.

Best move:

  • Add a scoop of vanilla ice cream
  • Let it melt into the top

Boot Culture Tip

You can cook this over coals in cast iron just like you would in the oven — perfect for camp cooks or backyard setups.

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