Tuesday, October 14, 2008

Blueberry Crunch Cake

Today's "Tuesday Treat" is by special request - Thanks Lindsay! I've made this recipe several times, and it could not be any easier! It is featured in Paula Deen's magazine, the July/August 2008 issue. This is a great recipe for potluck or picnics. Try it, I know you will like it!

Blueberry Crunch Cake
Makes 1 (9x13) cake
1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can Blueberry pie filling - I use 2 every time I make it and I like it better!
1 (18.25 ounce) box butter recipe yellow cake mix
1 cup chopped pecans (optional)
3/4 cu butter, melted

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

The blueberry pie filling can be substituted with strawberry, blackberry, cherry or peach pie filling.

3 comments:

scrap fairy said...

YUMMY!! Thanks! I can't wait to make it!

Christy said...

Sherri - thanks so much for the recipe again! It's nice to know I can find it here if I misplace my paper copy. If you wanted, you could tag your recipes by category so when I need to look up something specific "dessert" or "appetizer" it'd be easy to find :). I know, I know, I'm always asking for something! :)

Sherri's Southern Style said...

Good idea Christy! I can't think of Everything!
Thanks!