Blueberry Nut Crunch
I think this is probably the most popular recipe I’ve made on Live at Five at Four at least when it comes to the hosts and crew. After my cooking segment, I can’t help but judge the popularity of my recipes by the number of WBIR employees that stop by during commercials to have a taste. Served with vanilla ice cream, this Blueberry Nut Crunch always has lots of tasters.
- 1 20 oz can crushed pineapple with juice
- 1 16 oz package frozen blueberries
- ¾ cup sugar, divided
- 1 box yellow cake mix
- ½ cup butter, melted
- 1 ½ cup chopped pecans
Spray a 9”X13” pan with nonstick spray. Spread pineapple and juice evenly in bottom of the pan, layer frozen blueberries, sprinkle with ½ cup sugar, sprinkle cake mix, pour melted butter evenly over the cake mix, cover with chopped pecans, and sprinkle with remaining ¼ cup sugar. Bake in a preheated oven at 350 degrees for 30-35 minutes. Serve with vanilla ice cream.