Pineapple Blueberry Crunch Cake

Total Time:
55 min
Prep:
10 min
Cook:
45 min

Yield:
8 servings
Level:
Easy

Ingredients
  • 3/4 cup butter, plus more for dish
  • 1 (20-ounce) can crushed pineapple, in juice
  • 1 (20-ounce) can blueberry pie filling
  • 1 (18.25-ounce) box yellow cake mix
  • 1 cup chopped pecans
Directions

Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.

Melt 3/4 cup butter in saucepan over low heat.

Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.


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4.6 107
One of the best things about this recipe is that you can keep the ingredients in the pantry and put it together in five minutes if unexpected company comes. item not reviewed by moderator and published
This was terrific and took very little time to assemble. Changes I made: used nonstick cooking spray on the pan used 1 stick butter and 1/2 stick margarine used a 20-oz. can AND an 8-oz. can crushed pineapple, both in unsweetened pineapple juice added a layer of cut up fresh strawberries between the pineapple and the blueberry pie filling mixed the dry cake mix with the melted butter/margarine and dropped the batter pieces across the top to cover Took just 35 minutes to bake. item not reviewed by moderator and published
I followed this recipe exactly. Surprise, surprise, I actually like this. I don’t usually use canned ingredients, so I thought I would absolutely hate it. It turns out, that when fresh blue berries (I live near a blueberry farm are out of season and I’m craving for the taste of a blueberry pie. This is a pretty good substitute. It cooks more like the filling in a pie than a cake. But it’s easier to make than a pie, and it’s tasty too. item not reviewed by moderator and published
I made this for Easter Sunday desert it got rave reviews from everyone I also made it again the other night but this time I used apple instead of the blueberry filling it came out just great and again everyone loved it .Thanks Paula keep up the good work. item not reviewed by moderator and published
This is so very good...my dear sweet grandmother made one very simular to this but with fruit cocktail, everything else the same. I love Paula Deen, and have never made anthing by her I didn't love!!! Keep it up Paula item not reviewed by moderator and published
You will not believe how easy and delicious this is. A real crowdpleaser for a little cost. item not reviewed by moderator and published
This desert was very delish. I used all fresh fruit. Instead of using boxed cake mix I use graham crackers that I put in a blender. I also sprinkle a little truvia on top of the graham cracker for the no calorie sweetener. This way it was very it was a healthy desert. Next time I will try parkay spray butter. item not reviewed by moderator and published
A second note. When we made this we used one stick of butter and cut it in slices and placed on top. Our favorite was using one can of crushed pineapple. item not reviewed by moderator and published
This recipe was wonderful as it was. When I start a recipe for the first time, I make it as it is written. It was made along with the other recipes from the Rise and Shine Episode for a Sunday Dinner. All recipes were so good we have had requests to repeat. item not reviewed by moderator and published
I would say its much easier to mix the cake mix with butter and toss it ...I add some veg oil to keep the cake moist for a long time ... If the bluberry filling made its way through the cake ..it's not a big mess ...enjoy eating and share it !! the flavor is EPIC !! item not reviewed by moderator and published

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