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Pineapple-Blueberry Pudding Cake

Pineapple-Blueberry Pudding Cake
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Yield: 6 to 8 servings

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

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  • 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


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

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