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Pineapple Blueberry Crunch cake (Paula Deen) Recipe

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This recipe for Pineapple Blueberry Crunch cake (Paula Deen) is from Our Family Cookbook , 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 of butter, (melted) plus a little more for greasing pan
1 20oz can crushed pineapple, in juice (do not drain)
1 20oz can blueberry pie filling ( or can use 3 cups of fresh blueberries sprinkled with sugar)
1 box of yellow cake mix (dry)
1 cup of pecans, chopped
Directions:
Directions:
Preheat oven to 350º
Grease 13x9 pan with butter
Pour pineapple and juice into pan. Evenly spread blueberry pie filling on top of pineapple. Sprinkle dry cake mix into pan as evenly as possible. Sprinkle pecans over top. Drizzle melted butter over top evenly. Bake for 35 to 45 minutes.
Serve warm with vanilla ice cream.
Number Of Servings:
Number Of Servings:
10-12
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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