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BLUEBERRY NUT CRUNCH

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Laura brought this to a Pot Luck and since I have all those frozen blueberries waiting for a recipe...!

Very similar to a dump cake but used fresh or frozenberries instead of pie filling.

Look to see if Jiffy makes a one layer cake mix. If you can find it, this could be cut in half and made in a 9X7 pan for smaller gatherings.

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Rate this recipe 4/5 (1 Votes)

Ingredients

  • 1 large can crushed pineapple
  • 1 quart fresh blueberries (Frozen will also work nicely)
  • 1/2 cup sugar
  • 1 yellow cake mix (2 layer)
  • 1 stick butter (melted)
  • 1 cup chopped nuts
  • 1/4 cup sugar

Details

Preparation

Step 1

Preheat oven to 350F.

Layer crushed pineapple in a 9x13 pan

Spread the blueberries over the pineapple.

Sprinkle the 1/2 cup sugar over the berries.

Spread the dry cake mix over the berry/pineapple layer.

Pour melted butter over the cake mix.

Add the chopped nuts over the butter and sprinkle the remaining 1/4 cup of sugar over the entire mixture.


Bake at 350 degrees for 35-40 minutes.

When half done cut through at several places with knife. Serves 15-20.

Cook's note:
Mary Ellen. I baked mine for 50 or more minutes. It depends on the oven.
Enjoy.

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