Blueberries and pineapple are topped with yellow cake mix, melted butter and candied pecans to make a wonderful Blueberry Crunch Cake.
Blueberry Crunch Recipe
This delicious dump and go cake recipe only takes 6 ingredients and can be mixed up in 5 minutes. Bake this delicious crunch cake and head off to a party or fun family meal. People enjoy how unique this cake is with soft fruit, a sweet cake mix and crunchy pecans.
We love serving this warm dessert with vanilla ice cream or whipped cream. Sprinkling sugar on top of chilled pecans before baking creates wonderfully sweet and crunchy baked pecans that make my taste buds so happy.
Easier than our Blueberry Mystery Cake and simpler than our Lemon Blueberry Bundt Cake this crunch cake packs delicious flavors in every bite! As the sugar bakes into the pecans they become candied pecans which add a beautiful sweet crunch to the cake!
I’m always on the hunt for new cake recipes to take to family meals, picnics or a church carry-in. The fresh fruit flavors with the easy topping make this a great recipe to add to the rotation.
What’s Needed to Make Blueberry Crunch
- Fresh or frozen blueberries
- Pineapple tidbits
- Yellow cake mix
How to Make Blueberry Crunch Cake
Lightly grease a 9 x 13 inch baking dish and sprinkle blueberries across the bottom. Add pineapple in an even layer and then sprinkle 3/4 cup of sugar evenly over the fruit.
Pineapple should be drained, but a little bit of juice is okay.
Open up that box of yellow cake mix and sprinkle it over top of the fruit. Melt butter or margarine and pour as evenly over the cake mix as you can.
Sprinkle pecans on top of the cake mix and finish off with the remaining sugar.
Bake in a 350°F oven for about 40 to 45 minutes until the top is beginning to lightly brown and the fruit is bubbling up around the edges.
One of the tricks to help the cake better and more evenly is about 20 minutes into baking take a knife and cut through the cake in several places to allow the juices to bubble up through the cake.
More Quick & Easy Dessert Recipes:
Butterscotch Delight combines layers of butterscotch pudding, cream cheese and Cool Whip on a flour crust make a light and heavenly delight dessert.
Cookie Salad mixes Fudge Stripe Cookies into fruit salad to make a fun and easy dessert salad or fluff for holiday parties and other special occasions.
Funfetti Cake starts with a box cake mix and gets doctored up to make it a soft and moist cake. It’s full of sprinkles making it the perfect treat for any kind of celebration!
Chocolate Cherry Bars use a Devil’s food cake mix and a can of cherry pie filling to make a flavorful dessert that’s topped with chocolate frosting.
Printable Blueberry Crunch Cake Recipe
Blueberry Crunch Cake
- 3 cups blueberries fresh or frozen
- 1 cup pineapple tidbits drained
- 1 cup sugar divided
- 1 box yellow cake mix
- 1/2 cup butter melted
- 1 cup pecans chopped
- Lightly grease a 13 x 9 inch baking dish. Spread pineapple and blueberries over the bottom of the dish.
- Sprinkled 3/4 cup of sugar over fruit; sprinkle cake mix evenly over fruit.
- Drizzle melted butter over cake mix. Top with pecans and sprinkle reamining 1/4 cup sugar for a crunch topping.
- Bake at 350°F for about 40 to 45 minutes. About 20 minutes into baking cut through cake in several places to allow juice to come up through cake.
- Serve warm with whipping cream or ice cream and enjoy!
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