Back to Top
Image Mask

Blueberry-Pecan Crisp

There is a wonderful surprise of pineapple in this easy crisp made with Musselman’s Blueberry Pie Filling.

  • Prep Time Icon
    Prep Time
  • Cook Time Icon
    Cook Time
  • Total Time Icon
    Total Time
  • Servings Icon
  • Difficulty Icon


  • 1 20-ounce can unsweetened crushed pineapple, undrained
  • ½ cup brown sugar
  • 1 teaspoon ground cinnamon
  • 1 21-ounce can MUSSELMAN’S Blueberry Pie Filling
  • 1 18.25-ounce package yellow cake mix, dry
  • 1 cup pecan halves, chopped
  • 1 cup butter, melted
  • vanilla ice cream (optional)


  1. Step 1
    Preheat oven to 350°F. Grease a 9x13-inch baking dish.

  2. Step 2
    Pour pineapple into prepared baking dish; sprinkle with brown sugar and cinnamon. Top with blueberry pie filling. Sprinkle with dry cake mix and pecans; drizzle with butter.

  3. Step 3
    Bake for 40 to 50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.

What others are saying about this recipe

No reviews yet. Leave one now.

Rate and Review