Blueberry Crunch Cake
Ingredients
- 1 20-oz. can of blueberry pie filling
- 1 20-oz. can of crushed pineapple
- 1 box of yellow cake mix
- One quarter pound of butter
- 1 small package of pecans
Instructions
- Preheat oven to 350 degrees
- Pour blueberry pie filling into a 9 x 12 glass pan and spread evenly
- Pour crushed pineapple on top (do not drain the pineapple) and spread it evenly again
- Sprinkle all of the cake mix on top of the filling so that is completely covered
- Slice butter into squares and place evenly all over cake mix
- Add the pecans as a topping
- Bake for 45 minutes, or until top is golden brown
- Take out and cool for 10 minutes
- You can also make this recipe with cherry pie filling
Notes
We found light pie filling at the grocery store