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Blueberry Dump Cake
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Recipe Information
Source:
Carolyn

Serves/Makes:1 9x13 cake

Ingredients
  • 1 20 oz (560 grm). can unsweetened crushed pineapple
  • 3 cups (700 ml) fresh or frozen blueberries
  • 3/4 cup (175 ml) sugar
  • 1 yellow butter cake mix
  • 1 stick butter melted
  • 1/2 cup (125 ml) sugar
  • 1 cup (225 ml) chopped pecans
  • Cool Whip
Preparation
  • Spray pam on 9x13 baking dish.
  • Spread undrained pineapple over bottom.
  • Spread 3 cups (700 ml) of blueberries over pineapple.
  • Sprinkle sugar over blueberries.
  • Spread dry cake mix over blueberries.
  • Drizzle melted butter over dry cake mix.
  • Mix pecans and sugar together; sprinkle over top.
  • Bake at 350 degrees (175 C.) for 30 to 40 minutes or until golden brown and bubbly.
  • Let cool completely and cover with cool whip.
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