Pineapple Blueberry Crunch Cake
This pineapple blueberry crunch cake is an easy 5-ingredient dump cake dessert with juicy fruit, buttery topping, and a crisp golden finish. Perfect for any occasion!
Equipment
- 9x13-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 9x13-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!