Pineapple Blueberry Crunch Cake Recipe by Paula Deen

Level: Easy

Time: 55 MINUTES

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


Preheat oven to 350°. 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.

Pineapple Blueberry Crunch Cake


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3 Reviews

Radar 9/4/2015
This recipe is a

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 3/21/2015
Peaches are good

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 12/31/2014
I make this all

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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