Blueberry Crunch Cake or Blueberry Dump Cake is so easy you’ll be making this recipe over and over again! Serve it warm from the oven with a scoop of vanilla ice cream or homemade whipped cream. Your family is going to love it!
If you’re looking for an easy recipe, then this recipe is for you! Our church holds an outreach to feed people in need every Monday. We have a wonderful couple in charge of this ministry that not only feeds physical bodies but also feeds their spirits.
Every Monday morning I bake a dessert to bring over to the church for the meal.Last Monday I baked Blueberry Crunch Cake which is a twist on one of the most popular recipes on our blog, Peach Crunch Cake. Both cakes start out with a cake mix making things really easy.
This was an easy cake to prepare and although, I didn’t get to taste a whole piece, I was able to sneak in a little bite when I removed the spoon after taking the above photo. It was delicious. I love blueberries and this cake was perfect.
Blueberry Crunch Cake
Here’s all you need to make this easy recipe…blueberry pie filling, pineapple chunks, butter, brown sugar and a boxed cake mix.
Serve this Blueberry Crunch Cake Recipe warm from the oven with a scoop of vanilla ice cream or homemade whipped cream. Your family is going to love it!
- 1 can 21 ounces, blueberry pie filling
- 2 cans crushed pineapple or pineapple chunks
- 1 package yellow cake mix
- 1 stick butter cut into pieces
- 1 cup brown sugar
- 1/2 cup chopped walnuts or pecans; optional
Begin by emptying the blueberry pie filling, JUICE also, into a 13 X 9 baking dish that has been sprayed with a non-stick spray.
Add the can of crushed pineapple and mix with the blueberry pie filling.
Sprinkle the cake mix on top.
Add the butter that has been cut into pieces.
Add the brown sugar, followed by the chopped pecans.
Bake at 350 for 40 minutes.
Peach Crunch Cake – also uses a cake mix!