Blueberry Crunch

As you read this, I am on my way to visit family in Washington State. Please pray for safe travels and that our luggage arrives when we do!

Today I want to introduce you to my friend Tracie. Tracie is doing something really fun on her blog this month. She is gleaming spiritual truths from classic Christmas films and specials. It has been so much fun. Today she is talking about the movie It’s a Wonderful Life. I encourage you to pop over and visit. The journey through the movies and classic Christmas specials has been so insightful!

Here’s Tracie’s recipe for Blueberry Crunch Cake. This is another variation of the traditional Dump Cake. I shared a recipe for Pumpkin Dump Cake during Pumpkinpalooza. You can make so many different versions of this cake… the combinations are only limited by your imagination

Blueberry Crunch Cake

Ingredients:

• 20 oz can crushed pineapple, undrained
• 21 oz can blueberry pie filling (you can also use cherry)
• 18.25 oz box of butter recipe yellow cake mix (dry mix only – do not prepare)
• 1 cup chopped pecans
• 3/4 cup butter, melted

Preheat oven to 350 degrees.

Spread the pineapple in the bottom of a 9×13 inch baking dish. Spoon pie filing evenly over the pineapple but do not mix. Sprinkle dry cake mix over the pie filling and spread evenly with a fork, but again, do not stir the mixtures together, just layer them. Sprinkle pecans evenly over the cake mix then drizzle with the melted butter.

Bake 35-45 minutes or until browned and bubbly.

Serve warm or chilled. Great warm with ice cream!

Sweetest Blessings,
LeAnn