A delightful and easy-to-make dessert combining the tropical sweetness of pineapple and the tartness of blueberries.
Preheat your oven to 350°F (175°C).
Always preheat the oven to ensure even cooking.
Grease a 13 x 9-inch baking dish lightly with butter or cooking spray.
Greasing the dish prevents sticking and makes cleanup easier.
Spread the crushed pineapple with its juice evenly across the bottom of the baking dish.
Ensure the pineapple is evenly distributed for a consistent base.
Sprinkle the vanilla cake mix evenly over the pineapple layer.
Use a spatula to spread the mix evenly without pressing it down.
Scatter the fresh blueberries over the cake mix.
Fresh blueberries add a burst of flavor and color.
Sprinkle the granulated sugar evenly over the blueberries.
A light sugar layer enhances the sweetness of the fruit.
Drizzle the melted butter evenly over the entire dish.
Drizzling butter ensures a golden and crispy topping.
Top with the chopped pecans for a crunchy finish.
Chopped nuts add texture and a nutty flavor.
Bake in the preheated oven for about 45 minutes, or until the top is golden brown and bubbly.
Check the cake at 40 minutes to prevent over-baking.
Let the cake cool slightly before serving. Enjoy warm or at room temperature.
Serve with a scoop of vanilla ice cream for an extra treat.
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