Fruity Crunch Cake
I came across this recipe in a magazine last week and decided that I had to try it because it was so simple to make. My son’s grandparents were coming to visit and so I knew they would be perfect to try this recipe out on. So, I sent my husband to the store for the fruit and left the decision of which fruit to get in his hands. He chose peaches and I have to say, I was surprised. The recipe was so easy and was just delightful. You can choose any kind of canned fruit that you would like, blueberry, cherry, strawberry, blackberry, the possibilities are endless.
1 20 oz. can of crushed pineapple in its juice
1 21 oz. can of fruit pie filling…the choice is yours. We used peach.
1 box of butter recipe yellow cake mix
1 cup chopped pecans
¾ cup of melted butter
Preheat oven to 350 degrees. Pour the pineapple with its juice into a 9×13 baking dish and spread evenly over the bottom of the pan. Spoon the pie filling over the pineapple and sprinkle the dry cake mix evenly over the top of the fruit and even out with a fork. Sprinkle the pecans over the cake mix and drizzle the melted butter over the top.
Bake for 35-40 minutes or until browned and bubbly.
