Blueberry Crisp

Cathy Carlson

Willis Knighton Bossier

1 large can crushed pineapple
3 cups blueberries (fresh or frozen)
½ cup sugar
1 box cake mix (yellow or white)
1 cup chopped pecans
2 sticks butter
1/4 cup sugar

Pour crushed pineapple (not drained) into 9 x 13 casserole or baking dish. Spread evenly, top with blueberries. Sprinkle ½ cup sugar over the berries. Layer ½ box cake mix, 1 cup pecans, 1 stick melted butter.
2nd layer- ½ cake mix. Drizzle melted butter overall. Sprinkle with 1/4 cup sugar. Bake 1 hour at 350 degrees.

Comments are closed.