For the cake, in a large 10 or 12-inch 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.
Bake cake in a 350 degree oven for 50-55 minutes, until top is brown and fruit is bubbling.
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.
Serve a scoop of cake with a dollop of whipped cream. Enjoy warm!
Notes
This can also be baked in a 9x13 cake pan.
Just think of all the possibilities of dump cake flavors. Swap out the cake mix for your favorite. Then substitute the pie filling. You can skip the pineapple in any of these option!