Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Blueberry Crunch Cake
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1 (20 ounce) can crushed pineapple in juice |
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1 (21ounce) can blueberry pie filling |
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1 (18.24 ounce) box butter recipe yellow cake mix |
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1 cup chopped pecans |
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¾ cup melted butter |
Preheat oven to 350.
Pour pineapple with juice into a 9 x 13 pan and spread evenly over the bottom of the pan. Spoon the pie filling evenly over the pineapple. Sprinkle dry cake mix over the pie filling and level with a fork. Sprinkle pecans evenly over the cake mix and drizzle with the melted butter. Bake for 45-60 minutes or until browned and bubbly.
NOTE: This is in Paula Dean’s cooking magazine for August 2008. It is very similar to the Dump Cake Recipe elsewhere on my site. The recipe calls for 45-60 minutes. I did it for 35, then added 5 minutes, then 10 minutes. Hence my instructions regarding the time. The article states that you can substitute strawberry, blackberry, cherry, or peach pie filling. My dump cake recipe calls for cherry pie filling and it is wonderful. This would be great with vanilla ice cream. I did use Blueberry Pie Filling and Duncan Hines yellow cake mix when I made it.