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By The Wednesday Baker by Andi W.
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BLUEBERRY CRUNCH DUMP CAKE

Saturday, November 9, 2013 16:40

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Another fast & easy dessert to put together. I found this on home cooking memories. It’s very similar to the frans-dump-cake that I did a short while ago.

Always nice to have a quick dessert to make just in case. Never know who may stop in. My picture leaves a bit to be desired but go ahead and add a scoop of ice cream or some whipped cream and you put this over the moon………….Everyone will love you. I picked these blueberries last summer, only have one bag left in the freezer. I am lucky, out the back door and I can pick till my hearts content. Wild Maine ………Sweet blueberries.

I used my Pampered Chef Stoneware round baker, its 10 1/2 by 1 3/4 deep.

or this

PRINT RECIPE

1 TBSP of melted butter

11 ounces blueberries or about 2 1/2 cups blueberries

3/4 cup sugar

1 can crushed pineapple, un-drained can (20 ounces)

1 box of yellow cake mix

1 cup chopped pecans optional

1 stick butter, melted (1/2 cup)

Preheat oven to 350 degrees grease and flour a 9×13 inch baking pan

1. Spread the un-drained pineapple in the bottom of the 9×13 inch pan

2. In a bowl add the measured blueberries and coat them with the 1 TBSP of melted butter

3. Sprinkle the buttered blueberries with the 3/4 cup of sugar and combine

4. Spread the berries over the pineapple

5. Sprinkle the dry cake batter over the berries, making sure to bring the dry mixture to the edge of the pan

6. Drizzle the melted butter over the top of the dry cake mix and then sprinkle the chopped pecans

7. Bake at 350 for about 45-55 minutes or til the top is light golden brown

Frozen blueberries from last summer

11 ounces is almost 2 1/2 cups of berries

Enjoy my friends, Andi

memoriesbythemile

Source: http://thewednesdaybaker.blogspot.com/2013/06/blueberry-crunch-dump-cake.html

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