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Blueberry Crunch Cake Recipe

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This recipe for Blueberry Crunch Cake, by , is from The Lasley's Favorite Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Jan Bartley
Added: Monday, June 30, 2008

Category:
Category:

Ingredients:  
Ingredients:  
1 (20oz.) can crushed pineapple in juice
1 (21oz.) can blueberry pie filling
1 (18.25oz.) yellow cake mix
1 cup chopped pecans
3/4 cup butter, melted

Directions:
Directions:
Preheat oven to 350. Pour pineapple with juice into a 9x13 baking dish; spread evenly over bottom of dish. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix over pie filling; level with a fork. Sprinkle pecans evenly over cake mix; drizzle with melted butter. Bake for 35-45 minutes, or until browned and bubbly.

Personal Notes:
Personal Notes:
Blueberry filling can be substituted with strawberry, blackberry, cherry or peach filling.

 

 

 

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