Welcome to Haury & Smith Contractors, Inc.

Follow Us:


Blueberry Crunch Cake

This recipe came from our Morningside Cooks cookbook.  Thank you Doris!


Preheat oven to 350 degrees
1 20 oz. can crushed pineapple in juice
1 21 oz. can of blueberry pie filling
1 18.25 oz. box butter recipe cake mix
1 cup chopped pecans
3/4 cup butter melted
Pour pineapple with juice into 9×13 pan and spread evenly over bottom of pan.  Spoon the pie-filling evenly over pineapple.  Sprinkle dry cake mix over pie filling and level with a fork.  Sprinkle pecans evenly over cake mix.  Drizzle with melted butter.  Bake for 35-45 minutes or until browned and bubbly.  (Check after 40 minutes.)  You can also substitute strawberry, blackberry, cherry, peach, or apple pie filling.

Digg This
Reddit This
Stumble Now!
Buzz This
Vote on DZone
Share on Facebook
Bookmark this on Delicious
Kick It on DotNetKicks.com
Shout it
Share on LinkedIn
Bookmark this on Technorati
Post on Twitter
Google Buzz (aka. Google Reader)
This entry was posted in Favorite Recipes, Uncategorized. Bookmark the permalink.

One Response to Blueberry Crunch Cake

  1. Angie says:

    My dear friend makes this and it’s really great! I enjoy it with some vanilla ice cream. She likes to call it a “dump cake” because it’s so easy, but don’t let the name fool you. This is great! I highly recommend it.

Leave a Reply