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Blueberry Pineapple Dump Cake
Ingredients:
4 cups fresh or frozen blueberries, divided (thawed if frozen)
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (18.25-ounce) package yellow cake mix
2 cups chopped toasted pecans
1/2 cup melted butter
1 (20-ounce) can crushed pineapple in heavy syrup, undrained
Lightly sweetened whipped cream or ice cream for accompaniment
Directions
1. Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch glass
baking pan; set aside.
2. Mash 2 cups blueberries; reserve remaining blueberries.
3. Combine sugar and cornstarch in a medium saucepan; add mashed
blueberries and cook over medium heat for 5 to 2 minutes or
until thick and clear. Remove from heat, stir in lemon juice and
reserved berries.
4. Combine cake mix with the chopped pecans; add melted butter
and mix together until ingredients are well moistened.
5. Pour undrained pineapple into prepared baking pan. Drizzle
blueberry mixture evenly over pineapple. Crumble the cake
mixture evenly over fruit mixture.
2. Bake for 1 hour. Serve with a dollop of lightly sweetened
whipped cream or a scoop of vanilla ice cream.
Makes 12 servings. |
