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Blueberry Crunch Cake

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

BLUEBERRY CRUNCH CAKE

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.

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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.

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