1 (20-oz) can crushed pineapple
blueberries washed
1 pkg. yellow cake mix
1⁄2 c. butter, melted
1⁄2 cup pecans, chopped
1⁄2 c. flaked coconut
Grease a 9x13 pan.
Preheat oven at 325 degrees. Empty contents of pineapple can into pan, refill can with blueberries, add to pan. Mix well. Sprinkle dry cake mix over fruit, DO NOT MIX. Drizzle melted butter over mix. Sprinkle pecans and coconut over all. Bake for 1 hour, every 15 minutes grab opposite corners of pan and shake slightly, return to oven. Serve with ice cream or sweetened whipped cream.
Blueberry Grunt
Sarah Colley Jones
Family and Consumer Sciences Agent,Panola County
This recipe looks similar to the traditional "Dump Cake" which uses canned cherry pie filling instead of blueberries and doesn't use coconut. I can't wait to try your version!
ReplyDeleteThis looks delicious Tammy! I love recipes with Blue Berries in them. This looks easy too. I'm also a big fan of coconut and pecans mixed together.
ReplyDelete