Return to Content

Pineapple-Blueberry Pudding Cake

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

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

Bring New England Home Get a Free Trial Issue when you subscribe to Yankee Magazine

In this issue: 2015 Travel Guide to New England
  • Best Bargains: 35 Don't-Miss Summer Savers
  • Where to Go: 120 Best Fairs, Festivals & Events
  • Best Dining: 90 Local Foodie Destinations
Subscribe Today

Browse Similar Recipes

No comments yet.

Leave a Reply

We reserve the right to remove or edit comments that are offensive or disrespectful to our readers and/or writers, cannot be verified, lack clarity, or contain profanity. Your comments may be republished by Yankee Magazine across multiple platforms.

Register Sign In

©2015, Yankee Publishing Inc. All Rights Reserved.
Yankee Publishing Inc., | P.O. Box 520, Dublin, NH 03444 | (603) 563-8111