Blueberry Pecan Cake

7 ingredients
7 steps

Ingredients

  • 1/4 c. butter
  • 1/2 c. firmly packed brown sugar
  • 1 (8 oz.) crushed pineapple, undrained
  • 1/2 c. pecan halves
  • 2 pkg. Martha White blueberry muffin mix
  • 1/2 c. milk
  • 1/2 c. chopped pecans

Directions

  1. 1
    Preheat oven to 350°.
  2. 2
    Melt butter in 8-inch square pan.
  3. 3
    Stir in brown sugar and pineapple.
  4. 4
    Arrange pecan halves onto pineapple mixture.
  5. 5
    Combine muffin mix, milk and chopped pecans. Blend well.
  6. 6
    Spread batter over pineapple mixture and bake 25 to 30 minutes.
  7. 7
    Invert onto serving plate immediately.

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