I Love the Name Don't You?
- Carbohydrate 74.826795 g
- Cholesterol 31.79 mg
- Fat 19.333895 g
- Fiber 4.6110001373291 g
- Protein 4.14625 g
- Saturated Fat 8.431826 g
- Serving Size 1 1 Serving (258g)
- Sodium 497.5095 mg
- Sugar 70.2157948626709 g
- Trans Fat 1.3749935 g
- Calories 474 calories
Step-by-step
- In greased 9" X 12" baking dish, "dump" in blueberries and pineapple. Spread evenly and smooth over bottom of pan.
- Next, "dump" yellow cake mix on top, covering blueberries completely. Spoon melted butter over cake mix to moisten.
- Place in 350 pre-heated oven for 25-30 minutes, or until top is a golden color.
- Hint: sometimes, mid-way through baking I poke holes in the top of my cake mixture and press on it a bit to let the juice from the blueberries to moisten it a little more.
Traditional cobbler demands a measured hand with pastry dough and careful attention to fat temperature, whereas dump cakes require no structural mixing whatsoever. Skepticism is entirely justified when evaluating a dessert method that instructs you to simply layer dry powder over wet fruit without incorporation. Without proper preparation of the 9x12-inch baking dish, however, the fruit sugars will scorch aggressively against bare metal during the twenty-five to thirty minutes spent in a 350-degree oven. Glass or ceramic vessels conduct heat more gently than thin aluminum pans, reducing the likelihood of burning the natural fruit fructose before the starch in the yellow cake mix gelatinizes. Crushed pineapple provides crucial acidity and moisture, releasing citric acid that breaks down the pectin in the five cups of blueberries while simultaneously providing enough liquid to hydrate the dry flour particles on top. Pouring the eight tablespoons of melted butter evenly over the cake mix is critical because dry pockets of flour will remain powdery and raw if left untouched. Drizzle the fat through a fine-mesh sieve or use a spoon to distribute droplets across every square inch of the surface, ensuring the starches absorb lipid rather than creating impenetrable dry crusts. As the dessert bakes, moisture from the berries and pineapple rises as steam, combining with the melted butter and the leavening agents inside the boxed mix to create a tender, cobbler-like topping. Letting the dessert cool for twenty minutes allows the fruit juices to thicken as the temperature drops below boiling, transforming a bubbling, unstable liquid into a cohesive sauce that coats a spoon.
