Paula Deen Pineapple Blueberry Crunch Cake

Paula Deen pineapple blueberry crunch cake takes 35 to 45 minutes of baking and just 5 ingredients to make a buttery, golden dump cake over juicy fruit. Save this easy dump cake dessert for potluck night, church supper or the cookout table, because it's a one-dish, no-mixer recipe.

Cover the fruit with the dry cake mix and keep it in an even layer before you drizzle on the butter. Skip that and the dry patches won't soak up any butter, so you get powdery spots instead of a crisp, golden crunch.

Paula spreads the pie filling over undrained crushed pineapple, so the juice bubbles up into the cake mix and cooks it right in the dish. The pecans on top toast as it bakes, which gives you a nutty crunch that a plain cobbler never has.

Paula Deen Pineapple Blueberry Crunch Cake

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Course: DessertCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

10

minutes

Cooking time

40

minutes

Calories

420

kcal

Juicy pineapple and blueberry filling sits under a golden layer of cake mix, butter and toasted pecans. Once it bakes, the top turns crisp and buttery while the fruit underneath stays soft and jammy.

Ingredients

• 3/4 cup plus more for dish Butter
  

• 1 (20 oz) can crushed, in juice pineapple
  

• 1 (20 oz) can blueberry pie filling
  

• 1 (18.25 oz) box yellow cake mix
  

• 1 cup chopped pecans
  

Directions

• Preheat and butter the dish: Preheat the oven to 350°F and butter a 13 by 9-inch casserole dish. Use a little extra butter on the corners, since that's where the cake mix likes to stick.
• Melt the butter: Melt 3/4 cup butter in a saucepan over low heat. Keep the heat low so the butter melts gently without browning.
• Layer the fruit: Pour the 20 oz can of crushed pineapple with its juice into the dish. Then spread the 20 oz can of blueberry pie filling evenly on top.
• Add the topping: Cover the fruit with the dry yellow cake mix, spreading it out to the edges. Then scatter 1 cup chopped pecans over the cake mix.
• Drizzle and bake: Drizzle the melted butter over the pecans and cake mix, covering as much of the surface as you can. Bake for 35 to 45 minutes, until the top is golden and the fruit bubbles at the edges.

Tools for this recipe

• Pyrex 9x13 glass baking dish, Cuisinart MultiClad Pro 3-quart saucepan. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use a different pie filling?

Cherry or apple pie filling works the same way, since the pineapple juice underneath still moistens the cake mix. Just keep the can size close to 20 oz so the layers stay in proportion.

Should I drain the pineapple?

No, pour it in with its juice. That liquid is what turns the dry cake mix into a soft, cakey layer as it bakes.

How do I store leftovers?

Cover the dish and keep it in the fridge for up to 3 days. Warm single portions in the oven or microwave, because the topping softens a little once it's chilled.

Why are there dry spots on top of my cake?

That usually means the butter didn't reach every part of the cake mix. Drizzle it slowly across the whole surface, and if you spot powder, add a spoonful of butter right there.

Can I skip the pecans?

Yes, the cake still bakes up fine without them. You lose some crunch and nutty flavor, so walnuts or sliced almonds make an easy swap.