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    Blueberry Crunch Cake

    Source of Recipe


    List of Ingredients

    Blueberry Crunch Cake

    1 (20 ounce) can crushed pineapple
    3 cups blueberries
    1 (2 layer) package yellow cake mix
    cup (1 stick) (or more) margarine, melted
    cup sugar
    1 cup chopped pecans


    Spread the undrained pineapple evenly in the bottom of a lightly greased 9 X 13-inch baking pan. Sprinkle the blueberries over the pineapple. Sprinkle the cake mix evenly over the blueberries. Drizzle the melted margarine over the cake mix and spread evenly. Add a small amount of water if desired. Sprinkle with cup sugar and the pecans. Bake at 350 for 30-40 minutes or until golden brown.

    Yield: 10 servings




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