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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.
  • Total Time
    Prep: 15 min. Bake: 40 min.
  • Makes
    15 servings

Ingredients

  • 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

Directions

  • Pour pineapple into a greased 13-in. x 9-in. baking dish. Combine brown sugar and cinnamon; sprinkle over pineapple. 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.
Nutrition Facts
1 each: 416 calories, 20g fat (9g saturated fat), 32mg cholesterol, 319mg sodium, 60g carbohydrate (43g sugars, 2g fiber), 2g protein.

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