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Pineapple Blueberry Crunch Cake Recipe by Paula Deen

2 ratings
Easy Level
55 MIN 10 Prep + 45 Cook
Servings
$ /Serving
2 ratings
Print
Easy Level
55 MIN 10 Prep + 45 Cook
8 Servings
$ /Serving

Pineapple Blueberry Crunch Cake Recipe by Paula Deen

2 ratings
Print
2 ratings
Easy Level
55 MIN 10 Prep + 45 Cook
8 Servings
$ /Serving

Ingredients

  • 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

Preparation

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.

Reviews

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2 Reviews

Jen
Jen 3/21/2015
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
Michele 12/30/2014
12/30/2014
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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