Blueberry Crunch Cake

Blueberries and pineapple are topped with yellow cake mix, melted butter and candied pecans to make a wonderful Blueberry Crunch Cake. 

Delicious blueberry crunch on white plate with ice cream next to baking dish

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!

Fork of crunchy cake, gooey blueberry and pineapple filling and ice cream

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.  

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A few other desserts with fruit and a special flavor combination include our Cranberry Duff Cake, Apple Crisp with Peanut Butter Crumble and Banana Split Cake.

What’s Needed to Make Blueberry Crunch

  • Fresh or frozen blueberries
  • Pineapple tidbits
  • Yellow cake mix
  • Butter
  • Sugar
  • Pecans
Blueberry crunch cake on a plate with a fork and candied pecans on top

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.

Pecans and sugar sprinkled on top of blueberry crunch

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.

9x13 dish of warm blueberry crunch recipe

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

Vanilla ice cream on top of blueberry crunch cake

Blueberry Crunch Cake

Servings 12 people
Jennifer @ Plowing Through Life
Blueberries and pineapple are topped with yellow cake mix, melted butter and candied pecans to make a wonderful Blueberry Crunch Cake. 
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes

Ingredients
  

  • 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

Instructions
 

  • 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!

Nutrition

Calories: 376kcalCarbohydrates: 53gProtein: 3gFat: 19gSaturated Fat: 7gTrans Fat: 1gCholesterol: 20mgSodium: 365mgPotassium: 208mgFiber: 3gSugar: 37gVitamin A: 272IUVitamin C: 6mgCalcium: 68mgIron: 2mg

Nutritional Disclaimer

“Plowing Through Life” is not a dietitian or nutrition professional. Any nutritional information shared is an estimate and can vary greatly depending on specific products are used. If calorie count and other nutritional values are important to you, we recommend running the ingredients through an online nutritional calculator of your choice.

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