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Pineapple Blueberry Crunch Cake

By Paula Deen

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Pineapple Blueberry Crunch Cake Recipe
88 reviews • 0 questions

Difficulty: Easy

Prep time: 10 minutes

Cook time: 10 minutes

Servings: 10

Ingredients

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

Directions

Preheat oven to 350 °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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Reviews (88)Questions (0)

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Radar

September 04, 2015
This recipe is a winner! People loved it and everyone wanted to know how to make it...and of course, when they heard it was from Paula Deen, everyone was even more thrilled!

Jen

March 21, 2015
Peaches are good in place of pineapple, too, tried once w 1/2 c butter, but 3/4 c makes a difference, recommend using it.

Michele

December 31, 2014
I make this all the time and it is always met with rave reviews! We love to serve it warm with the touch of vanilla ice cream.

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