My really really really good friend Penny brought a dessert to our baby shower on Sunday. Can I just say, her dessert went faster than the professionally made cake that we also had. The blueberry cobbler was an instant success and my husband had to tuck away a little bit of it just so he could have some left over the next day.

When I told Penny about this wild success, she sent me the recipe - Paula Deen’s recipe, ya’ll! It looks so freakin’ simple to make, it’s ridiculous. Since I didn’t make it, I can’t really comment on the entire process. I can say, though, that I thought that the cake was a tad bit too sweet for my taste buds (sorry Pen). But this could also be blamed on the bitter coffee I was drinking and the cake, in contrast, seemed too sweet. I wonder if my generous husband would let me take a taste of his cake. If my taste buds were completely wrong, I’ll let you know.

Pineapple Blueberry Crunch Cake
Cook Time: 45 min, Yield: 8 servings

Ingredients:

• 3/4 cup butter, plus more for dish
• 1 (20-ounce) can crushed pineapple, in juice
• 1 (20-ounce) can blueberry pie filling
• 1 (18.25-ounce) box yellow cake mix
• 1 cup chopped pecans

Directions:

Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.

Melt 3/4 cup butter in saucepan over low heat.

Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.