Blueberry-Pecan Crisp

This simple blueberry and pecan crisp is quick to make thanks to the packaged yellow cake mix. Serve warm, topped with ice cream.

Original recipe makes 15 servings


1 (21 ounce) can LUCKY LEAF® Premium Blueberry Pie Filling
1 (20 ounce) can unsweetened crushed pineapple, undrained
1/2 cup packed brown sugar
1 teaspoon ground cinnamon
1 (18.25 ounce) package yellow cake mix
1 cup pecan halves
1 cup butter, melted
Vanilla ice cream


  1. Pour pineapple into a greased 9×13-inch baking dish.
  2. Sprinkle with brown sugar and cinnamon.
  3. Top with pie filling.
  4. Sprinkle with cake mix and pecans.
  5. Drizzle with butter.
  6. Bake at 350 degrees F for 40 to 50 minutes or until filling is bubbly and topping is golden brown.
  7. Serve warm with ice cream if desired.


Calories: 422 kcal
Carbohydrates: 54.4 g
Cholesterol: 37 mg
Fat: 22.5 g
Fiber: 2 g
Protein: 2.8 g
Sodium: 344 mg