What you need
Ingredients
- 1 bag frozen blueberries
- 1 can crushed pineapple, undrained
- 1 box yellow cake mix
- 1 to 2 bags chopped pecans, to taste
- 1 1/2 sticks butter, divided
- 1 cup sugar, divided
Oven temp: 375°F
Directions
- Preheat oven to 375°F.
- Spread frozen blueberries evenly in the bottom of a baking dish.
- Spread the undrained crushed pineapple over the blueberries.
- Sprinkle the dry yellow cake mix evenly over the fruit.
- Cut 1 stick of butter into thin pieces and scatter it over the cake mix.
- Sprinkle 1/2 cup sugar over the butter and cake mix layer.
- Spread chopped pecans over the top.
- Cut the remaining 1/2 stick of butter into pieces and scatter it over the pecans.
- Sprinkle the remaining 1/2 cup sugar over the top.
- Bake for 35-40 minutes, until the top is crispy and browned to your liking.
Cook's notes
Notes
Do not drain pineapple
Use the juice. It helps hydrate the cake mix layer.
Top should be crunchy
You are aiming for crisp, buttery, sugary, and browned.
More pecans, more crunch
Use the full amount if you want a stronger nutty topping.
Let it cool slightly
Give it a little time so the fruit layer sets before serving.