For as long as I could remember my days include at least an hour or two watching the Food Network. Well.... today... I found one I had to try. So I loaded up the baby in the stroller and we headed to our favorite place... Target... and got ready for another "Cooking with Baby" segment.
Pineapple Blueberry Crunch Cake
Recipe courtesy Paula Deen
Cook Time:45 min
Level: Easy
Yield: 8 servings
Ingredients:
3/4 cup butter, plus more for dish
1 (20-ounce) can crushed pineapple, in juice
1 (20-ounce) can blueberry pie filling
1 (18.25-ounce) box yellow cake mix
1 cup chopped pecans
Directions:
Preheat oven to 350 degrees F. Butter a 13 by 9-inch casserole dish.
Melt 3/4 cup butter in saucepan over low heat.
Pour the pineapple with juice into the casserole dish and evenly spread blueberry pie filling on top. Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter and bake for 35 to 45 minutes.
THAT'S IT!!!!
OMG!!!!! This was amazing! We will be making this again!
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