Blueberry Crunch Cake (Paula Deen)

Recipe by pamela t.
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 48mins
SERVES: 12
UNITS: US

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
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DIRECTIONS

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