Pineapple blueberry crunch cake

Pineapple blueberry crunch cake

  • Preparation Time10 mins
  • Cooking Time45 mins
  • Serves8
  • DifficultyEasy
175g butter, plus more for dish
1 (565g) tin crushed pineapple, in juice
1 (565g) tin blueberry pie filling
1 (520g) box yellow cake mix
100g chopped pecans
1) Preheat the oven to 180C/Gas 4. Butter a 33-by-23cm casserole dish.

2) Melt the butter in a saucepan over a low heat.

3) Pour the pineapple and juice into the casserole dish and evenly spread the blueberry pie filling on top. Cover with dry cake mix and top with the pecans.

4) Drizzle the cake with melted butter and bake for 35-45 minutes. Allow to cool slightly before serving.

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