Blueberry Pound Cake Paula Deen Recipes

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BLUEBERRY CRUNCH CAKE (PAULA DEEN)



Blueberry Crunch Cake (Paula Deen) image

This recipe comes from Jan Barley of Evergreen, North Dakota, a reader of Cooking with Paula Deen. This is an easy "dump" cake and couldn't be more tasty. My husband loved this. And yes, it has butter--Paula Deen's favorite ingredient!

Provided by pamela t.

Categories     Dessert

Time 48m

Yield 12 serving(s)

Number Of Ingredients 5

1 (20 ounce) can crushed pineapple in juice
1 (21 ounce) can blueberry pie filling
1 (18 1/4 ounce) box butter recipe cake mix
1 cup chopped pecans
3/4 cup butter, melted

Steps:

  • Preheat oven to 350 degrees Fahrenheit.
  • Pour pineapple with juice into a 9 x 13" pan.
  • Spread evenly over the bottom.
  • Spoon pie filling on top evenly.
  • Sprinkle dry cake mix and level with a fork.
  • Sprinkle pecans over the cake mix.
  • Drizzle with melted butter
  • Bake 38 to 45 minutes until browned and bubbly.
  • You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
  • You may also substitute strawberries, blackberries, cherries, peaches or raspberries.

Nutrition Facts : Calories 468.9, Fat 23.2, SaturatedFat 8.6, Cholesterol 31.4, Sodium 371.4, Carbohydrate 64.4, Fiber 3, Sugar 44.6, Protein 3.2

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