Pineapple Blueberry Crunch Cake
By Paula DeenJUMP TO RECIPE
- 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
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.