Pineapple blueberry crunch cake

Pineapple blueberry crunch cake
  • 175g butter, plus more for dish
  • 1 (565g) tin crushed pineapple, in juice
  • 1 (565g) tin blueberry pie filling
  • 1 (520g) box yellow cake mix
  • 100g chopped pecans
1) Preheat the oven to 180C/Gas 4. Butter a 33-by-23cm casserole dish.

2) Melt the butter in a saucepan over a low heat.

3) Pour the pineapple and juice into the casserole dish and evenly spread the blueberry pie filling on top. Cover with dry cake mix and top with the pecans.

4) Drizzle the cake with melted butter and bake for 35-45 minutes. Allow to cool slightly before serving.

Rule the Kitchen with More Recipe Faves

Pineapple upside-down cake
Pineapple upside-down cake
Time
60
Serves
8
Difficulty
Med
Stewed fruit with ice cream
Time
10
Serves
6
Difficulty
Easy
Rainbow Fruit Skewers
Rainbow Fruit Skewers
Time
15
Serves
6
Difficulty
Easy
Mini Pineapple Cakes
Mini Pineapple Cakes
Time
45
Serves
6
Difficulty
Easy