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.
Acccenting with Rub N Buff
6 hours ago