Wednesday, January 6, 2010

Pineapple Blueberry Crunch Cake

5 ingredients and 5 steps created a wonderfully tasty dessert! This is the same as what many people refer to as "dump cake", but I loved the addition of chopped nuts on top- it took the cake to a whole other level. For some reason, the cake didn't "set"- we ended up baking this an additional 20 minutes, and it did set up more as it rested on the counter (though I believe this is more of an operator than recipe error.) This recipe is also versatile- the combinations of fruit filling and toppings are endless. A tasty dessert that is good right out of the oven, at room temperature, and even out of the fridge. We made this for our friend's New Year's Eve party- it would be perfect to pair with a scoop of vanilla bean ice cream.

3/4 cup butter, plus more for dish
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 (18.25-ounce) box yellow cake mix
1 cup chopped pecans or walnuts

1. Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
2. Melt 3/4 cup butter in saucepan over low heat.
3. Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top.
4. Cover with dry yellow cake mix and top with pecans.
5. Drizzle with melted butter and bake for 35-45 minutes.

Source: Paula Deen


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