Some of the best desserts are the ones that don’t require a lot of effort, but somehow always disappear first! And this pineapple blueberry crunch cake is one of those recipes.
It’s the kind of dessert you can throw together in minutes, using just a handful of ingredients. No mixing bowls, no complicated steps. Just simple layers that bake into something warm, buttery, and full of flavor.
This is a dessert we often make for family get-togethers. It’s easy, reliable, and always a hit! And, it’s one I love making when I want something sweet without spending a lot of time in the kitchen.
Why You’ll Love This Recipe
Only 5 ingredients – simple, easy-to-find items
No mixing required – just layer and bake
Perfect for a crowd – great for pitch-ins, holidays, and gatherings
Easy to customize – use different fruits or toppings
Warm, buttery, and crisp on top – what else can I say but YUM!
Versatile for any occasion – fruity and light enough for summer and spring, while also being cozy and comforting for fall and winter
Great for any moment – whether you need a last-minute dessert or an easy weeknight treat, this recipe will do the trick!
Pineapple Blueberry Crunch Cake Ingredients
Blueberry pie filling: Adds sweetness and a rich, jammy texture
Crushed pineapple (with juice): Brings brightness and keeps the cake moist
Yellow cake mix: Creates that buttery, crumbly topping
Chopped pecans: Adds crunch and a nuttty flavor
Butter: Melts into the cake mix to create a golden, crisp topping
How to Make Pineapple Blueberry Crunch Cake
Preheat the oven: Set your oven to 350°F (180°C) and lightly grease a 9×13-inch baking dish.
Layer the pineapple: Spread the crushed pineapple (with juice) evenly across the bottom of the dish.
Add the blueberry pie filling: Spoon the blueberry pie filling evenly over the pineapple, being careful not to mix the blueberry pie filling in with the pineapple. You want those layers!
Sprinkle the cake mix: Evenly distribute the dry cake mix over the blueberry pie filling. Do not stir.
Add the pecans: Sprinkle chopped pecans across the top for added crunch.
Drizzle the butter: Pour melted butter evenly over the surface, covering as much of the dry mix as possible.
Bake until golden: Bake for 35 to 45 minutes, until the top is golden brown and the filling is bubbling around the edges.
Cool and serve: Let the cake cool slightly before serving to allow it to set.
How to Serve Pineapple Blueberry Crunch Cake
This delicious cake is best served warm, shortly after it leaves the oven! You can serve it on a plate with extra fresh blueberries on top, or into bowls with a scoop of vanilla ice cream.
This cake also pairs perfectly with a warm or refreshing drink. Serve it with coffee or hot tea for a cozy, comforting afternoon dessert. Or, pair it with a glass of sweet wine like Moscato or Riesling for a more elevated touch. For something a bit richer, a small glass of Port wine or bourbon complements the warm, rich sweetness of the cake. And of course, you can never go wrong with a classic cold glass of milk, especially with the kiddos!
Frequently Asked Questions
Do I need to mix the cake batter first?
Nope. This is a dump cake. The dry cake mix is layered on top and bakes into a buttery topping.
Why is my cake mix still powdery in spots?
This usually means the butter didn’t fully cover the mix. You can try adding a bit more melted butter to the powdery spots and bake for a few more minutes. Or just swirl it into the warm gooeyness on your plate!
Can I make this without nuts?
Of course! Simply leave out the pecans or replace them with another topping like coconut flakes. And if you’re not a fan of pecans, sliced almonds, chopped walnuts, and even crunchy oat clusters will work!
Can I use a different fruit combination?
Absolutely. Cherry, peach, apple, or mixed berries all work well in this recipe. It’s so versatile, you can use any fruit filling combination you prefer. Although, we’re fairly partial to the pineapple and blueberry combination!
How do I know when it’s done?
The top should be golden brown and the fruit filling should be bubbling around the edges.
Pineapple Blueberry Crunch Cake
Equipment
- 9×13-inch baking pan (greased)
Ingredients
- 1 20 oz. can blueberry pie filling
- 1 20 oz. can crushed pineapple (undrained)
- 1 box yellow cake mix
- 1 cup pecans (chopped)
- ¾ cup butter (melted)
Instructions
- Preheat oven to 350°F (180°C). Lightly grease a 9×13-inch baking dish.
- Spread the crushed pineapple with its juice evenly across the bottom of the prepared dish.
- Spoon the blueberry pie filling evenly over the pineapple layer, being careful not to smash the blueberry filling into the pineapple.
- Sprinkle the dry cake mix evenly over the fruit, covering it completely. Do not stir.
- Sprinkle the chopped pecans evenly over the cake mix.
- Drizzle the melted butter evenly over the top, covering as much of the dry mix as possible.
- Bake for 35 minutes, or until the top is golden brown and the filling is bubbling around the edges.
- Let the cake cool for 5 to 10 minutes before serving to allow the filling to set slightly. Enjoy!
Notes
To store:
- Store in an airtight container in the fridge for up to 3 days.
To reheat:
- Reheat individual servings in the microwave.
- For a crispier topping, reheat in an oven-safe pan or on a baking sheet for a few minutes at 350°F (180°C).
- Or just eat cold!
Did You Make This Recipe?
Let us know in the comments below and share a photo on Facebook or Instagram. Mention or tag @countrygardensandtable!
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