Photo: Pineapple Blueberry Crunch Cake Recipe
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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By pattchristie_12...
Chesterfield, 65
on May 25, 2013
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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.
By slccom
New Jersey
on May 04, 2013
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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.
By Nightwing990
Hackensack NJ
on April 07, 2013
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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.
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