Return to Content

Pineapple-Blueberry Pudding Cake

Pineapple-Blueberry Pudding Cake
0 votes, 0.00 avg. rating (0% score)
by
Submit a Recipe Image

Yield: 6 to 8 servings

A little of this luscious dessert goes a long way. But expect plenty of requests for seconds.

Ingredients:

  • 3 cups fresh blueberries
  • 1 20-ounce can crushed pineapple, with juice
  • 1 box 2-layer white or yellow cake mix
  • 1/2 cup shortening, melted
  • 1 cup crushed pecans

Instructions:

Preheat oven to 350°F.
Grease a deep baking dish, and in it combine blueberries and pineapple. Sprinkle cake mix evenly over fruit. Pour melted shortening over cake mix, and sprinkle nuts over all. Bake 45 to 50 minutes, or until top is lightly browned and springs back when touched lightly. Serve warm with cream.
Updated Thursday, May 26th, 2011

Browse Similar Recipes

Sign-up for Yankee Magazine's FREE enewsletter!

and get a free digital issue, plus 30% off in the Yankee Store

Your New England Minute
Yankee Recipe Box
Yankee Exclusive Offers
Great Yankee Giveaway
Yankee's Travel Exclusives Newsletter

No comments yet.

Leave a Reply

Comments maybe edited for length and clarity.

yankee-giftsub-apr2014-v2