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Easy Blueberry Crunch Cake recipe in aluminum pan baked.
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5 from 1 vote

Blueberry Crunch Cake

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! 
Prep Time10 minutes
Cook Time40 minutes
Total Time50 minutes
Author: Lois

Ingredients

  • 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
  • ½ cup chopped walnuts or pecans; optional

Instructions

  • 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.