Yield: 12 servings

Lemon Blueberry Skillet Dump Cake

Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes

Lemon Blueberry Skillet Dump Cake with Almond Whipped Cream: easy, no mess recipe with pantry ingredients!


For the Cake:

  • 1 can (21 ounce) blueberry pie filling
  • 1 can (20 ounce) crushed pineapple (don't drain)
  • 1 box (18.25 ounce) lemon cake mix
  • ¾ cup unsalted butter, cut into tablespoons

For the Cream:

  • 1 cup heavy whipping cream
  • 2 Tablespoons powdered sugar
  • ½ teaspoon almond extract


  1. For the cake, in a large skillet, dump blueberry pie filling and crushed pineapple. Mix with a wooden spoon. Sprinkle dry cake mix on top of fruit (do NOT mix). Lay tablespoons of cut butter over the dry cake mix.
  2. Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.
  3. For the whipped cream, beat heavy cream, extract and powdered sugar in a stand mixer for 3-5 minutes until soft peaks form. Store in refrigerator.
  4. Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!

Nutrition Information:



Serving Size:


Amount Per Serving: Calories: 369Total Fat: 21gSaturated Fat: 13gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 53mgSodium: 346mgCarbohydrates: 43gFiber: 1gSugar: 24gProtein: 3g

*Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.

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