My Blueberry Dump Cake
By: Toni
Published: Thursday, February 18, 2010 - 3:06am

Ingredients




2 cups Blueberries (fresh or frozen)
1 can (15oz) crushed pineapple
1 box Yellow cake mix
1 1/2 sticks (3/4 cups) butter, melted
Optional toppings:

1 teaspoon Nutmeg
1 teaspoon Cinnamon
1 cup nuts

Preparation

1 Spread blueberries in an ungreased, 9x13 pan,so they cover the bottom. 2 Pour the drained pineapple over the blueberries, as evenly as possible. 3 Spread DRY cake mix over pineapple, smoothing it out. 4 Pour melted butter over the cake mix - (won't cover completely, so just try to even it a little). 5 Cover with optional toppings. 6 Bake at 350°F for 45-60 minutes. Top should be golden brown. It will be moist so toothpick test won't work! 7 You can substitute other fruits for the blueberries – I’ve made it with peaches, blackberries, raspberries… Strawberries don't work too well - they get too mushy.)

About


Did you ever wake up and realize that you had plumb forgotten that you were supposed to cook something to take to work (or church, or a meeting)? This recipe is for that day. It will save you! You can throw it together at the last minute, just before you jump in the shower, and it will be ready to go when you are.
Blueberry Dump Cake
Ingredients:
2 cups Blueberries (fresh or frozen)
1 can (15oz) crushed pineapple
1 box Yellow cake mix
1.5 sticks (3/4 cups) butter, melted
Optional toppings:
Nutmeg
Cinnamon
1 cup nuts
Procedure:
Spread blueberries in an ungreased, 9x13 pan, cover the bottom.
Pour the drained pineapple over the blueberries, as evenly as possible.
Spread DRY cake mix over pineapple, smoothing it out.
Pour melted butter over the cake mix - (won't cover completely, so just try to even it a little).
Cover with optional toppings.
Bake at 350°F for 45-60 minutes. Top should be golden brown. It will be moist so toothpick test won't work!
(You can substitute other fruits for the blueberries – I’ve made it with peaches, blackberries, raspberries… Strawberries don't work too well - they get too mushy.)
This recipe is from the files of my Aunt Nettie Vann.