I don't have a lot of desserts posted on here, because we just don't really eat a lot of desserts. However, we do have a handful of favorites that we indulge in occasionally. This one is our pastor's wife's recipe, and it is goo-ood...that's good with two syllables. Mrs. Melita graciously shared this with me, I altered it only slightly (substituting Splenda for sugar) and we have put quite a dent in it since it came out of the oven only a few hours ago.
INGREDIENTS
1 (20 oz) can crushed pineapple, undrained
3 cups blueberries (fresh or frozen...Wal-mart's frozen ones were half the price of the ones at 2 other stores)
3/4 cup sugar or Splenda (I have had it both ways and can't tell a difference)
1 box yellow cake mix
6 tablespoons butter (the recipe called for 8, but 6 worked fine)
1 cup chopped pecans
1/4 cup sugar (I would use real sugar for this part)
INSTRUCTIONS
(1) Preheat oven to 350. Grease a 13x9" dish.
(2) Combine first three ingredients in a bowl, and pour into baking dish.
(3) Spread dry cake mix over blueberry mixture.
(4) Cover top of cake mix with thin slices of butter (all 6 tablespoons).
(5) Mix pecans and 1/4 cup sugar in a bowl and sprinkle over top of butter.
(6) Bake 45 minutes. Top with vanilla ice cream if desired. It is perfect all by itself, though!
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