Saturday, June 16, 2007

Blueberry Nut Crunch Cake

1 can ( 20 oz ) crushed pineapple
3 cups fresh or frozen blueberries
1 cup sugar
1 box yellow cake mix
1/2 cup margarine
1 cup ground pecans

Preheat oven to 350. Grease a 9 x 13 pan. Pour pineapple and juice in pan. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle dry cake mix over berries.

Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.

Bake. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.

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