Blueberry Nut Crunch Cake


  • 1 20 oz. can crushed pineapple in pineapple juice
  • 3 cups fresh or frozen blueberries
  • 1 cup sugar, divided
  • 1 box yellow cake mix
  • 1/2 cup butter or margarine, melted
  • 1 cup nuts, chopped fine (walnuts or pecans)

Preheat oven to 350 degrees F.  Spray a 9x13 pan with cooking spray.

Pour pineapple with juice in the bottom of the pan. Spread blueberries over pineapple. Pour 3/4 cup sugar over blueberries.  Finally, sprinkle dry cake mix over top of sugar.

Melt butter or margarine and pour over cake. Pour remaining 1/4 cup sugar over butter. Top with chopped nuts.

Bake in preheated oven for 20 minutes. Cut through with a spoon in several places to allow juices to flow through. Cook an additional 10-15 minutes. Serve with ice cream or whipped cream.
by The Savvy Kitchen