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.