Blueberry Crunch

5 ingredients
4 steps

Ingredients

  • 2 cans blueberry pie filling
  • 1 large can crushed pineapple
  • 1 dry box butter cake mix
  • 1 c. chopped pecans
  • 1 1/2 sticks margarine

Directions

  1. 1
    Spread pie filling in bottom of a buttered long glass dish. Spread pineapple with the juice on top of the pie filling.
  2. 2
    Next, spread dry cake mix, then add pecans on top.
  3. 3
    Next, slice margarine on top; try to space margarine all over the top.
  4. 4
    Bake at 350° for 35 to 45 minutes or until golden brown on top.

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