Blueberry Crunch Cake (Paula Deen)

Total Time
Prep 10 mins
Cook 38 mins

This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!

Ingredients Nutrition

  • 1 (20 ounce) can crushed pineapple in juice
  • 1 (21 ounce) can blueberry pie filling
  • 1 (18 1/4 ounce) box butter recipe cake mix
  • 1 cup chopped pecans
  • 34 cup butter, melted


  1. Preheat oven to 350 degrees Fahrenheit.
  2. Pour pineapple with juice into a 9 x 13" pan.
  3. Spread evenly over the bottom.
  4. Spoon pie filling on top evenly.
  5. Sprinkle dry cake mix and level with a fork.
  6. Sprinkle pecans over the cake mix.
  7. Drizzle with melted butter
  8. Bake 38 to 45 minutes until browned and bubbly.
  9. You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
  10. You may also substitute strawberries, blackberries, cherries, peaches or raspberries.
Most Helpful

I was just asked to make this again! Everyone loved it, I left the nuts out for fear of allergies at group parties, but it still tastes great. I have used blueberry, raspberry, and strawberry pie filling. All taste great! Thanks for this super easy and super quick recipe. Best one so far!

Teekee2 June 09, 2009

Yummy, made this and took to a birthday luncheon. Used blueberries I picked from my bushes over the summer. Everyone enjoyed and my 87 year old Aunt asked for the recipe. That is a true complement. Thanks for posting a keeper.

cajunhippiegirl October 12, 2008

Delicious everyone loved it and went for seconds. Great desert to make for holiday or company. Easy to make.

Missangel99 September 01, 2008