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Blueberry-Pecan Crisp

 Blueberry-Pecan Crisp
Toasted pecans add a pleasant crunch to this foolproof blueberry crisp. The recipe calls for pie filling and cake mix, saving you extra time in the kitchen.
15 ServingsPrep: 15 min. Bake: 40 min.


  • 1 can (20 ounces) unsweetened crushed pineapple, undrained
  • 1/2 cup packed brown sugar
  • 1 teaspoon ground cinnamon
  • 1 can (21 ounces) blueberry pie filling
  • 1 package yellow cake mix (regular size)
  • 1 cup pecan halves, chopped
  • 1 cup butter, melted
  • Vanilla ice cream, optional


  • Pour pineapple into a greased 13-in. x 9-in. baking dish. Sprinkle
  • with brown sugar and cinnamon. Top with pie filling. Sprinkle with
  • cake mix and pecans; drizzle with butter.
  • Bake at 350° for 40-50 minutes or until filling is bubbly and
  • topping is golden brown. Serve warm with ice cream if desired.
  • Yield: 15 servings.
Nutritional Facts: 1 serving (calculated without ice cream) equals 416 calories, 20 g fat (9 g saturated fat), 32 mg cholesterol, 319 mg sodium, 60 g carbohydrate, 2 g fiber, 2 g protein.