Holly Clegg's Blueberry Pineapple Delight Cake -

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Holly Clegg's Blueberry Pineapple Delight Cake

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By Holly Clegg

Posted July 23rd, 2007

This article is reprinted with permission from Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific), by Holly Clegg, (2000, Wimmer Cookbooks)

Meals On The Move : Rush Hour Recipes (Trim & Terrific) (Trim & Terrific)

Servings:	16
Author Notes:	This recipe of Holly's has become one of our favorites. It's one of the easiest and quickest desserts we've had the pleasure of preparing. Be sure to cut into 16 servings as it is deliciously rich and satisfying in smaller portions.
Ingredients:	1 can (20 ounces) crushed pineapple in juice, undrained 2 cups fresh or frozen blueberries 1 box (18.25 ounces) lemon cake mix 2/3 cup light brown sugar 1/2 cup margarine or butter, melted
Instructions:	Makes 16 Servings Preheat oven to 350Â°F. In a 13x9x2-inch baking pan coated with nonstick cooking spray, spread the pineapple and blueberries over the bottom of the pan. Sprinkle evenly with the cake mix and brown sugar. Drizzle margarine evenly over the top. Bake 45 to 50 minutes, or until bubbly. Per Serving: 251 Cal; 10 g Total Fat (2 g Sat Fat); 39 g Carb; 8 mg Cholesterol; 315 mg Sodium; 2 g Protein; 1 g Fiber Exchanges: 2 Other Carb; 1/2 Fruit; 2 Fat