Blueberry Crumble

1 can blueberry pie filling

1 box yellow cake mix

1 bag (4 oz) chopped pecans

1 stick butter, melted

1/4 cup oil

whipped cream, for serving (optional)

vanilla ice cream, for serving (optional)

Preheat oven to 350 F.

Spread pie filling on bottom of 9-by-11-inch pan. Sprinkle cake mix and pecans on top. Do not mix.

Drizzle melted butter and oil on top of cake mix and pecans. Do not mix. Lift pan and tilt from side to side until cake mix is completely covered in butter.

Bake 1 hour until golden brown and bubbly.

Serve with whipped cream or vanilla ice cream, if desired.

For more recipes visit

Blueberry Crumble
Scroll to top