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Pineapple Blueberry Crunch Cake Recipe

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This recipe for Pineapple Blueberry Crunch Cake is from Ruby's Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3/4 cup butter (plus more for buttering the dish)
1 (20oz) can crushed pineapple, in juice
1 (20oz) can blueberry pie filling
1 (18.25oz) box yellow cake mix
1 cup chopped pecans
Directions:
Directions:
Preheat oven to 350. Butter 13x9 casserole dish. Melt butter over low heat. Pour the pineapple with juice into 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 35-45 mintues.

You can use 3 cups of fresh blueberries and sprinkle 4 tablespoons dark brown sugar over the top before baking to make the nuts even nuttier. Tent with foil to prevent top from getting brown.

 

 

 

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