Blueberry Crunch Cake (Paula Deen)

“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!”
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

Directions

  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.

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