Blueberry cake is one of the original dump cakes using one pan to mix and bake.
Somehow the ingredients all mix together in the baking process to create a crunchy, tasty treat!
1 can (20 oz.) Crushed pineapple
3 cups Fresh or frozen blueberries
1 cup Sugar
1 box Duncan Hines yellow cake mix
1/2 cup Margarine
1 cup Nuts, ground fine
Oven Temp ~ 350°
Baking Time ~ 30 -
Pan Type ~ 13 x 9-inch pan
Pour pineapple and juice in a 13 x 9 inch baking dish. Sprinkle
blueberries on top of the pineapple. Pour 3/4 cup sugar over the berries
and sprinkle the dry cake mix over the sugar.
Melt 1/2 cup of margarine and pour over top of the dry cake mix. Pour remaining sugar over the margarine and sprinkle nuts over the top.
Bake blueberry cake. Cut through with a spoon in several places to let juices come through and then cook 10 or 15 more minutes. Blueberry nut crunch cake can be served with Cool Whip or ice cream.
Did you say you're on a diet?
No desserts for 20 years?
Do you pass the cake and candy sections
With some heartfelt sighs and tears?
Go ahead !! Bake those gooey
Sticky sweet forbidden things.
But first put on your jogging outfit.
Your tennis shoes and exercise fling.
Run in place while stirring;
Time your cakes with jumping jacks.
Ten deep knee bends between ingredients.
Use that kitchen for a workout track.
And when you're out of breath and panting.
Pot holders around your prize.
Jog to the nearest 90 pound neighbor
And leave her your 1000 calorie surprise!