Blueberry Crunch Cake
Blueberries and pineapple are topped with yellow cake mix, melted butter and candied pecans to make a wonderful Blueberry Crunch Cake.
Servings 12 people
Calories 376kcal
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: 376kcal | Carbohydrates: 53g | Protein: 3g | Fat: 19g | Saturated Fat: 7g | Trans Fat: 1g | Cholesterol: 20mg | Sodium: 365mg | Potassium: 208mg | Fiber: 3g | Sugar: 37g | Vitamin A: 272IU | Vitamin C: 6mg | Calcium: 68mg | Iron: 2mg