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Blueberry Pineapple Dump Cake

Blueberry Pineapple Dump Cake

4 cups fresh or frozen blueberries, divided (thawed if frozen)
3/4 cup sugar
3 tablespoons cornstarch
1 tablespoon lemon juice
1 (18.25-ounce) package yellow cake mix
2 cups chopped toasted pecans
1/2 cup melted butter
1 (20-ounce) can crushed pineapple in heavy syrup, undrained
Lightly sweetened whipped cream or ice cream for accompaniment

Preheat oven to 350*F (175*C). Grease a 13 x 9 x 2-inch glass baking pan; set aside.

Mash 2 cups blueberries; reserve remaining blueberries.

Combine sugar and cornstarch in a medium saucepan; add mashed blueberries and cook over medium heat for 5 to 2 minutes or until thick and clear. Remove from heat, stir in lemon juice and reserved berries.

Combine cake mix with the chopped pecans; add melted butter and mix together until ingredients are well moistened.

Pour undrained pineapple into prepared baking pan. Drizzle blueberry mixture evenly over pineapple. Crumble the cake mixture evenly over fruit mixture.

Bake for 1 hour. Serve with a dollop of lightly sweetened whipped cream or a scoop of vanilla ice cream.

Makes 12 servings.

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