By Regina of reginatherrienstock
Ingredients:
1 (20 ounce) can of crush pineapples with juice
1 can of blueberry pie filling
1 box of yellow or white cake mix
3/4 c (1 1/2) sticks of butter melted
Instructions: Preheat oven to 350. Grease a 9 x 13 baking dish with butter or a non-stick cooking spray. Empty can of pineapples along with juice. Spread evenly to cover bottom. Top with the blueberry pie filling. Spread evenly. Then top with the cake mix, spreading evenly. Drizzle top with the melted butter. Bake for 35 to 45 minutes. Serve warm topped with vanilla ice cream.
Pineapple Blueberry Crumble
Ingredients:
1 (20 ounce) can of crush pineapples with juice
1 can of blueberry pie filling
1 box of yellow or white cake mix
3/4 c (1 1/2) sticks of butter melted
Instructions: Preheat oven to 350. Grease a 9 x 13 baking dish with butter or a non-stick cooking spray. Empty can of pineapples along with juice. Spread evenly to cover bottom. Top with the blueberry pie filling. Spread evenly. Then top with the cake mix, spreading evenly. Drizzle top with the melted butter. Bake for 35 to 45 minutes. Serve warm topped with vanilla ice cream.
7:00 AM |
Category:
desert,
easy,
pineapple blueberry crumble,
recipe of the month,
regina therrienstock
|
4
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