Judy's Easy Blueberry Crunch Dessert

BlueBerry Cake Square
Alexandra Grablewski / Getty Images
Prep: 10 mins
Cook: 45 mins
Total: 55 mins
Servings: 8 servings
Nutrition Facts (per serving)
489 Calories
35g Fat
45g Carbs
4g Protein
Show Full Nutrition Label Hide Full Nutrition Label
Nutrition Facts
Servings: 8
Amount per serving
Calories 489
% Daily Value*
Total Fat 35g 45%
Saturated Fat 16g 81%
Cholesterol 67mg 22%
Sodium 123mg 5%
Total Carbohydrate 45g 16%
Dietary Fiber 4g 13%
Protein 4g
Calcium 86mg 7%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Cake mixes are a great invention not just for making cake, there are lots of other easy desserts that you can whip up with a cake mix. This blueberry pineapple crunch is one of them. 

It couldn't be easier to prepare—just dump everything in the pan and bake. A sense of southern comfort together with the fresh fruit make this recipe a family favorite. It's easy enough for a weeknight dinner yet dressed up enough for a special occasion. 

The cake mix used in this recipe is yellow cake mix. It is added straight to the dish in its dry form, with no liquid added. The recipe calls for undrained canned pineapple chunks and blueberries, which can be either fresh or frozen. These two ingredients make the fruit layer nicely moist. The cake mix topping is drizzled with melted butter, which gives it its special crunch. It is important to leave the top layer intact and not stir it. 

This is a recipe that can be adapted to your dietary needs and taste. For a gluten-free version, use a gluten-free yellow cake mix. This is also an egg-free dessert, unlike the recipe on the cake mix package that usually calls for eggs to make the cake. You can also cut down on the sugar by using up to one-third less than the recipe calls for, both to sweeten the fruit and the cake mix topping. And instead of pecans, you can use other nuts for the topping: walnuts, hazelnuts, or almonds. 

Like all crumbles, this dessert is especially good while still warm, served with vanilla ice cream or whipped cream. But it also travels well so it is suitable to bring along to a potluck, party, or cookout. If you make it right before leaving and you don’t have far to go, it might still be warm when you get to your destination. You can also pop it in an oven preheated to 200 degrees F for a few minutes to serve it warm. That’s also the best way to reheat leftovers if you prefer to eat them warm.


  • 1 can crushed pineapple (20 ounces, do not drain)
  • 3 cups blueberries (fresh or frozen)
  • 3/4 cup sugar
  • 1 package yellow cake mix
  • 1 stick butter (melted)
  • 1/4 cup sugar
  • 1 cup pecans (chopped)

Steps to Make It

  1. Heat the oven to 350 F.

  2. Generously butter a 9 x 13-inch baking pan.

  3. Put pineapple and blueberries in pan; sprinkle with 3/4 cup sugar.

  4. Pour the dry cake mix over the blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir.

  5. Bake for about 45 minutes.

  6. Serve and enjoy!