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Dessert |
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Peggy
Recipes: 7
Member Since: Sep, 2006
Members Favorites: 0
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Ready in about 1 hour or less
- 1 can (20 oz.) crushed pineapple in juice, undrained
- 2 cups fresh or frozen blueberries
- 1 box (18.25 oz.) lemon cake mix
- 2/3 cup light brown sugar
- 1/2 cup margarine or butter, melted
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Makes 16 Servings
Preheat oven to 350°F.
In a 13x9x2-inch baking pan coated with nonstick cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle margarine evenly over the top. Bake 45 to 50 minutes, or until bubbly.
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