BLUEBERRY CRUNCH

by Kim Graham

 

Ingredients:

  • 1 (16 ounce) can crushed pineapple, undrained
  • 3 cups blueberries
  • 1 cup sugar, divided
  • 1 package yellow cake mix
  • 1 stick margarine, melted
  • 1 cup chopped pecans

Cooking directions: 

In a greased 9x13 inch pan, spread undrained pineapple. Sprinkle blueberries over pineapple. Over blueberries, sprinkle ¾ cup of sugar. Sprinkle dry cake mix over ingredients in pan and pour melted margarine over cake mix. Sprinkle remaining sugar over ingredients. Top with pecans. Bake at 350 degrees for about 45 minutes.

Leave a comment

Please note, comments must be approved before they are published

Back to Recipes