Blueberry Dump Cake

26 July 2007

Blueberry season is in full-swing, and, having made this a couple of times recently, I’ve been reminded of how yummy, easy, and popular the recipe is. So, for your enjoyment:

2-½ cups crushed canned pineapple, undrained (I typically substitute one large can of crushed pineapple)
3 cups fresh or frozen blueberries, thawed
¾ cup sugar
1 (18-½ oz.) yellow cake mix, dry
½ cup butter, melted
1 cup pecans, chopped

Butter 13×9 in baking pan. Add in layers undrained pineapple, blueberries, sugar and dry cake mix. DO NOT STIR. Drizzle melted butter over cake mix; sprinkle with pecans. Bake at 350º for about 45 minutes.

The original recipe claims this makes 20 servings, but good luck getting anyone to abide by that portion!

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