A wonderful friend of mine, Wendy, (who lives way out in North Carolina with my sister) gave me this recipe a year or more ago. It’s also known as a “Dump Cake”, because you just dump the ingredients into a pan and bake them. But, she called it Blueberry Crunch Cake and that sounds much more appetizing to me than the name “Dump Cake”, don’t you think? Also, this uses blueberry pie filling as opposed to cherry pie filling as most “dump cakes” call for. As a bishop’s wife, I entertain often. This is one of my favorite desserts to make for company or pot luck dinners because it’s so very easy and SO dee-lish.
1 box yellow cake mix
1 can blueberry pie filling
1 can crushed pineapple
1 1/2 sticks margarine or butter
Pre-heat oven to 350°. In a 9×13 pan, pour in pie filling and pineapple. Stir together. Sprinkle cake mix evenly over mixture. Chop up margarine and distribute evenly over the cake mix. Bake for 45 min. to an hour, until golden brown and bubbly on edges. It is best served warm with vanilla ice cream, in my humble opinion. lol! But, my hubby likes it cold and alone. Any way you eat it, it will be good! As you see from the photo above, it goes quickly!