Wednesday, November 18, 2009

Blueberry Nut Crunch Cake Recipe

Blueberry Nut Crunch Cake Recipe

1 can ( 20 oz )
3 cups
1 cup
1 box
1/2 cup
1 cup
Crushed pineapple
Fresh or frozen blueberries
Duncan Hines yellow cake mix
Nuts, ground fine

Oven Temp ~ 350° Baking Time ~ 30 - 40 Min.
Pan Type ~ 13x9-inch pan

Preheat oven, grease a pan.
Pour pineapple and juice in. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle cake mix dry over berries.

Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.

Bake. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.


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