Blueberry Dump Cake Recipe

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Blueberry Dump Cake Recipe

 

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

1/2 c ( 1 stick ) butter

1 qt Fresh or 1 lb. frozen Blueberries

3/4 c Sugar

1 tb Lemon juice

3 tb Cornstarch

 

 

Preheat oven to 350F. 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.

 

Spread berry mixture over pineapple. 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 350F for 1 hour.