|Nutritional Guidelines (per serving)|
|Servings: 8 Servings|
|Amount per serving|
|% Daily Value*|
|Total Fat 35g||45%|
|Saturated Fat 16g||81%|
|Total Carbohydrate 45g||16%|
|Dietary Fiber 4g||13%|
|*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.|
This blueberry crunch recipe uses pineapple, blueberries, and cake mix. 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 an average night yet dressed up enough for a special occasion.
- 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)
Heat the oven to 350 F.
Generously butter a 9 x 13-inch baking pan.
Put pineapple and blueberries in pan; sprinkle with 3/4 cup sugar.
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.
Bake for about 45 minutes.
Serve and enjoy!