Blueberry Nut Crunch Cake
A luscious blueberry nut crunch cake featuring juicy blueberries, crunchy pecans, and a sweet pineapple base, perfect for dessert gatherings or family celebrations.
Ingredients
Instructions
- Lightly grease a 9 x 12-inch pan.
- Spread undrained crushed pineapple evenly over the bottom of the pan.
- Add a layer of blueberries and sprinkle 3/4 cup sugar over the fruit.
- Sprinkle the yellow cake mix evenly over the fruit and sugar.
- Pour melted butter or margarine all over the dry cake mix.
- Top with chopped pecans.
- Sprinkle 1/4 cup sugar over the pecans.
- Bake at 350°F (175°C) for 35 minutes.
- After 25 minutes of baking, use a knife to cut down to the bottom of the cake in several places to allow juice to come up.
Tips & Substitutions
For a lighter version, consider using a sugar substitute or reducing the sugar amount to suit your taste. If fresh blueberries are unavailable, frozen ones can also work; just don't thaw them before adding. You could also substitute the pecans with walnuts or almonds for a different flavor. Make sure to grease the pan well to avoid sticking.
Serving Suggestions
Serve this cake warm with a scoop of vanilla ice cream or a dollop of whipped cream for an indulgent dessert. It pairs beautifully with a cup of tea or coffee. For a delightful breakfast option, enjoy it with a side of yogurt or fresh fruit. You could also try it as a sweet addition to a brunch spread featuring dishes like Sweet Potatoes And Bananas.
Storage & Reheating
Store any leftover Blueberry Nut Crunch Cake in an airtight container in the refrigerator for up to 3 days. For longer storage, you can freeze individual portions wrapped in plastic wrap and then placed in a freezer bag for up to 2 months. To reheat, simply thaw overnight in the refrigerator and warm in the oven at 350°F for about 10 minutes.
Nutrition & Diet Analysis (per serving)
Each serving of Blueberry Nut Crunch Cake contains roughly 449 calories, with 4g protein, 43g carbohydrates, and 31g fat. It is a good source of dietary fiber (16% of the Daily Value). It also contributes 5g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of fruit in this cake?
Absolutely! While blueberries and pineapple create a delicious combination, you can experiment with other fruits such as raspberries, peaches, or even cherries. Just ensure that the fruits have similar moisture content to maintain the cake's texture.
What can I do if I don't have a 9 x 12-inch pan?
If you don't have a 9 x 12-inch pan, you can use a similar-sized baking dish or a 9 x 13-inch pan. Just keep in mind that baking times may vary slightly; check for doneness a few minutes earlier or later as needed.
Is it possible to make this cake ahead of time?
Yes, you can prepare the cake a day in advance. Bake it, let it cool completely, and then cover it tightly with plastic wrap. Store it in the refrigerator. When ready to serve, reheat in the oven to bring back its fresh-baked warmth.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).