1 can (20 oz) crushed pineapple in juice, undrained
1 box (18.25 oz) lemon cake mix
2 cups fresh or frozen blueberries
2/3 cup light brown sugar
1/2 cup margarine or butter, melted
STEP BY STEP:
Preheat oven to 350°F.
In a 13x9x2-inch baking pan coated with nonstick cooking spray, spread the pineapple and blueberries over the bottom of the pan.
Sprinkle evenly with the cake mix and brown sugar.
Drizzle margarine evenly over the top.
Bake 45 to 50 minutes, or until bubbly.
Check out this cookbook for more Southern Foods.
At the Southern Table with Paula Deen