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Blueberry Dump Cake




Source of Recipe


Internet


List of Ingredients




1 package of Duncan Hines Moist Deluxe yellow cake mix
One 20 ounce can of crushed pineapple in heavy syrup (don't drain)
2 cups of pecans, chopped
1 block butter (not margarine)
1 quart of fresh or 1 pound of frozen blueberries or you can substitute 1 can of blueberry pie filling
3/4 cup of sugar
1 tablespoon of lemon juice
3 tablespoons of cornstarch

Preheat oven to 350ºF. 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 a 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 350ºF. for 1 hour.


Recipe