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Go60 YUM - recipes and the joys of dining
Share your recipes August 2014

YUM Contest Winner

Blueberry Nut Crunch

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1 box yellow cake mix

2 bags (frozen or fresh) blueberries

1 stick of butter (melted)

1 can crushed pineapples

1 cup sugar split – 3/4 set aside 1/4 for later

1 to 2 bags pecans (your choice)

Spray 13" baking pan with Pam or grease of your choice.

Preheat oven to 425F.

Pour crushed pineapple on bottom of pan, spreading evenly. Add blueberries.

Sprinkle 3/4 cup of sugar over blueberries and then yellow cake mix on top of sugared blueberries and pineapple.

Pour melted butter evenly over cake mix. Add remaining 1/4 c sugar and pecans to top of mixture.

Bake 45 minutes.

After 45 minutes spoon the mixture as if to scoop some out, pull to the side and allow juice to come to top. Continue until juice covers entire contents.

Return to oven and cook additional 15-20 minutes until golden brown on top.

Let stand to cool and serve.

Great with ice cream or whipped topping.

This is what my family loves for me to fix at Easter.