Try this Blueberry Crunch recipe, or contribute your own.
Suggest a better descriptionPreheat oven to 350 degrees. Spread pineapple in 13x9 pan. Spread blueberries on top. Sprinkle dry cake mix on top of the berries. Slice butter thin and lay slices on top of dry mix. Sprinkle chopped pecans on top of the butter. Bake 50 to 60 minutes (until top is golden brown). Serve warm with vanilla ice cream or whipped cream. Also good cold.
Option: two cans of cherry pie filling instead of blueberries.
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Serving Size: 1 Serving (1118g) | ||
Recipe Makes: 1 Servings | ||
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Calories: 2944 | ||
Calories from Fat: 962 (33%) | ||
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Amt Per Serving | % DV | |
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Total Fat 106.9g | 142 % | |
Saturated Fat 19g | 95 % | |
Monounsaturated Fat 48.5g | ||
Polyunsanturated Fat 33.4g | ||
Cholesterol 30.5mg | 9 % | |
Sodium 3433.8mg | 118 % | |
Potassium 1348.2mg | 35 % | |
Total Carbohydrate 482.7g | 142 % | |
Dietary Fiber 18.9g | 75 % | |
Sugars, other 463.8g | ||
Protein 31g | 44 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 2944
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