Fruit Nut Crunch
A delicious fruit nut crunch featuring layers of pineapple, berries, and a sweet cake topping, baked to golden perfection—perfect for gatherings or a delightful dessert treat.
Ingredients
Instructions
- Spread the crushed pineapple evenly over the bottom of a lightly greased 13 x 9-inch pan.
- Toss the berries with 1/4 cup of sugar and lemon juice.
- Layer the berry mixture over the pineapple in the pan.
- Sprinkle the dry yellow cake mix evenly over the fruit layer.
- Pour the melted butter over the cake mix.
- Drizzle the remaining sugar over the top.
- Bake at 350°F for 50 to 60 minutes.
- After 20 minutes of baking, cut through to the bottom of the dish to allow juices to rise to the top.
Tips & Substitutions
For an extra crunch, consider adding chopped nuts or oats to the cake mix layer. You can substitute the blueberries with raspberries or strawberries for a different flavor profile. If you're looking for a healthier option, try using a sugar substitute in place of regular sugar. This dish can be made ahead and stored until ready to bake, making it great for gatherings.
Serving Suggestions
This Fruit Nut Crunch is delicious on its own but pairs beautifully with a scoop of vanilla ice cream or a dollop of whipped cream. For a complete meal, serve it alongside a fresh salad like Zesty Halibut Salad for a delightful contrast. It’s also a great addition to brunch or potluck gatherings.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, simply place individual portions in the microwave for about 30 seconds or until warmed through. You can also serve it cold for a refreshing dessert option.
Nutrition & Diet Analysis (per serving)
Each serving of Fruit Nut Crunch contains roughly 156 calories, with 2g protein, 31g carbohydrates, and 3g fat. It is an excellent source of vitamin C (28% of the Daily Value), and a good source of dietary fiber. It also contributes 3g 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 fresh fruit instead of canned pineapple?
Yes, you can definitely use fresh pineapple. Just make sure to finely chop it to maintain the texture. If using fresh, you may need to adjust the sugar depending on the sweetness of the fruit.
Is this recipe suitable for gluten-free diets?
To make this recipe gluten-free, substitute the yellow cake mix with a gluten-free cake mix. Ensure all other ingredients are also certified gluten-free. This way, everyone can enjoy this delicious dessert without worry.
Can I make this recipe in advance?
Absolutely! You can prepare the fruit layers and cake mix ahead of time and store them separately in the refrigerator for up to a day. When ready to serve, just layer them in the pan and bake as directed for a freshly baked dessert.
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).