Blueberry Surprise

The “surprise” is how something this easy can taste this good.

You literally layer everything in the pan: blueberries and sugar on the bottom, crushed pineapple (juice and all) on top of that, dry cake mix sprinkled over, walnuts scattered across, and melted butter drizzled over the whole thing.

No mixing. No bowls. No eggs. No measuring cups beyond the one for sugar.

The pineapple juice and butter soak into the dry cake mix as it bakes, creating a crispy, golden crust on top with a bubbling fruit layer underneath. The walnuts toast up and add crunch to every spoonful.

Serve it warm with vanilla ice cream and try not to eat the whole pan.

Kitchen Tips

• Don’t stir. Seriously, don’t stir. The layers are meant to stay separate. The moisture from the fruit and butter will hydrate the cake mix from below and above as it bakes.
• Drizzle the melted butter as evenly as possible across the top. Dry patches of cake mix that don’t get any butter will stay powdery.
• Use a white cake mix without pudding in the mix. Pudding-in-the-mix versions are too dense for this technique and won’t crisp up properly on top.