Make Paula Deen's pineapple blueberry crunch cake by using crushed pineapple, butter, blueberry pie filling and pecans. The cake takes 10 minutes to prepare and 45 minutes to bake.
Preheat your oven to 350 degrees Fahrenheit. Butter a 9- by 13-inch casserole dish.
Over low heat, melt 3/4 cup butter. Pour a 20-ounce can of crushed pineapple with juice into the prepared casserole dish, and evenly spread 20 ounces of blueberry pie filling on top. Cover the filling with one box of dry yellow cake mix. Top with one cup of chopped pecans. Drizzle with melted butter and bake for 35 to 45 minutes.
Allow the cake to cool slightly and set before serving. This dish is best served warm with vanilla ice cream or freshly whipped cream and a mint leaf garnish on top.
Many reviewers have customized the recipe by varying the fruit mixture. Popular variations include replacing half or all of the crushed pineapple with canned fruit cocktail in its juice or replacing the blueberry pie filling with apple or strawberry pie filling. Three cups of blueberries or other fresh fruit can be used in place of the pie filling. One baker recommends tossing the melted butter and cake mix before dumping it into the pan, for a more even distribution.