Blueberry Crunch Cake

This cake has been said to console the bereaved, sell out at PTA bake sales and feed the whole ball teams. Taken from an old Paula Deen magazine, if you like blueberries, this one will make your mouth water.

1 (20 oz) can crushed pineapple in juice

1 (21 oz) can blueberry pie filling

1 (18.25 oz) box butter recipe yellow cake mix (I use Duncan Hines)

1 cup chopped pecans

3/4 cup butter, melted

Preheat oven to 350. Pour pineapple with juice into a 9×13″ baking dish, you have sprayed with Pam. Spread evenly over bottom of dish. Spoon pie filling evenly over pineapple. Sprinkle dry cake mix over pie filling, leveling with a fork. Sprinkle pecans evenly over cake mix; drizzle melted butter over the top. Bake 35-40 minutes or until browned and bubbly.

*If you prefer, you can use peach, cherry, apple or blackberry pie filling

 

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