1 pk Duncan Hines Moist Deluxe
Yellow cake mix
1 (20 oz.) can crushed
Pineapple in heavy syrup —
(don’t drain)
2 c Pecans — chopped
1 Block butter (not margarine)
1 qt Fresh or 1 lb. frozen
Blueberries — or 1 can
(blueberry pie filling)
3/4 c Sugar
1 tb Lemon juice
3 tb Cornstarch
Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. If
using frozen berries, thaw out first. Divide berries in half. Mash
1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed
berries. Cook 5 or 6 minutes on medium heat until thick and clear.
Add lemon juice and unmashed berries. Mix and cool. In large bowl,
mix chopped pecans and cake mix. Melt butter, pour into cake mix and
pecans. Mix until all is moistened. Into greased pan, pour undrained
pineapple to make an even layer. Do not stir. Using hands, sprinkle
cake mix mixture over berry mixture, working out lumps in cake mix.
Spread evenly. Do not stir. Bake at 350 degrees for 1 hour.
Yields
1 Servings