Blueberry Nut Crunch


1 20 oz can crushed pineapple with juice
1 16 oz package frozen blueberries
¾ cup sugar, divided
1 box yellow cake mix
½ cup butter, melted
1 ½ cup chopped pecans

Spray a 9”X13” pan with nonstick spray.  Spread pineapple and juice evenly in bottom of the pan, layer frozen blueberries, sprinkle with ½ cup sugar, sprinkle cake mix, pour melted butter evenly over the cake mix, cover with chopped pecans, and sprinkle with remaining ¼ cup sugar.  Bake in a preheated oven at 350 degrees for 30-35 minutes.  Serve warm with vanilla ice cream.

Presented by Joy McCabe



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