Monday, February 7, 2011

Blueberry Nut Crunch Cake

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Okay, I get it. This cake isn't going to win any beauty pageants, but don't let it fool you. I promise you on my favorite pair of Ugg boots (and you know I can't survive the winter without my Ugg boots) that this cake is amazing. Somehow the ingredients all mix together in the baking process to create a crunchy, tasty treat! I don't know how it does it, but it does it. I promise you will be making this for all your get-togethers! I made it a few weekends ago for a housewarming party and it was a huge hit!
It's really interesting how it's made since you just layer ingredient after ingredient and no mixing is required. You'd think it would be dry since the cake mix is just layered by itself. But that's where the magic comes to play. When you "poke" the cake halfway through its cooking time, all the juice from the crushed pineapple comes rushing through and the blueberries pop to spread their juices. It really is magic! 
And what do you know. Abracadabra! The entire cake was gone in one sitting!

  • 1 20 oz. can crushed pineapple in pineapple juice
  • 3 cups fresh or frozen blueberries
  • 1 cup sugar, divided
  • 1 box yellow cake mix
  • 1/2 cup butter or margarine, melted
  • 1 cup nuts, chopped fine (walnuts or pecans)

Preheat oven to 350 degrees F.  Spray a 9x13 pan with cooking spray.

Pour pineapple with juice in the bottom of the pan. Spread blueberries over pineapple. Pour 3/4 cup sugar over blueberries.  Finally, sprinkle dry cake mix over top of sugar.

Melt butter or margarine and pour over cake. Pour remaining 1/4 cup sugar over butter. Top with chopped nuts.

Bake in preheated oven for 20 minutes. Cut through with a spoon in several places to allow juices to flow through. Cook an additional 10-15 minutes. Serve with ice cream or whipped cream.

Source: Recipes for Cakes

1 comment:

  1. This looks super easy and sounds good! Trying it!


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