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Pineapple Blueberry Crunch Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + Cook
Servings
$ /Serving
Print
Easy Level
0 MIN Prep + Cook
8 Servings
$ /Serving

Pineapple Blueberry Crunch Cake Recipe by Paula Deen

Easy Level
0 MIN Prep + 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 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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Preparation

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.

Reviews

Only registered users can write reviews. Please, or register

Be the first to review this product