Thursday, April 16, 2009
Pineapple Blueberry Crunch Cake
This has to be one of the easiest desserts ever. It really is much more of a dump cake than a crunch cake. It's made pretty much the same as a dump cake with simply layering the ingredients. This is absolutely perfect with ice cream. I was thinking also that this is a great cake for kids to make. So easy. This recipes is from Paula Deen - since my husband loves Paula, you know he is the one that found this recipe!!!
The sun is finally shining here and I hope it stays for a while. Not only am I ready for spring but we have another birthday coming up on Sunday. My youngest son turns 10 and we are taking him and some friends to King's Dominion. It's a huge amusement park here in Virginia. A good friend of mine is coming down from New Jersey to take him on all the roller coasters...we'll see. You know how huge coasters are and I'll be surprised if my son goes on all of them. He says he will. He definitely doesn't take after me since I am a wimp. I ride the "bench" very well!!!!
3/4 cup butter, plus more for dish
1 (20 ounce) can crushed pineapple, in juice
1 (20 ounce) can blueberry pie filling
1 (18.25 ounce) box yellow cake mix
1 cup chopped pecans
Preheat over to 350F. Butter a 13 by 9-inch casserole dish.
Melt 3/4 cup butter in saucepan over low heat.
Pour pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.