Thursday, August 14, 2008

Blueberry Crunch Dessert

1 can crushed pineapple, 20 oz, do not drain
3 cups blueberries, fresh or frozen
3/4 cup sugar
1 package yellow cake mix
1 stick butter, melted
1/4 cup sugar
1 cup pecans, chopped

Butter a 9x13-inch baking dish. Put pineapple, blueberries in pan; sprinkle with 3/4 cup sugar. Pour dry cake mix over blueberry mixture then drizzle melted butter over the dry mix. Sprinkle with 1/4 cup sugar and chopped pecans. Do not stir. Bake at 350 for about 45 minutes. Serve warm with ice cream.

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