Blueberry Pineapple Delight Cake

Note from Marilyn: This recipe is reprinted with permission from Meals on the Move: Rush Hour Recipes by Holly Clegg, a Trim & Terrific (TM) cookbook. This recipe of Holly's has become one of our favorites. It's one of the easiest and quickest desserts I've had the pleasure of preparing. Be sure to cut into 16 servings as it is deliciously rich and satisfying in smaller portions. For lots more diabetic friendly recipes and information, click here to check out Marilyn Helton's Diabetic Dining on Fabulous Foods columns, right here at Fabulous Foods.

1 can (20 oz.) crushed pineapple in juice, undrained 2 cups fresh or frozen blueberries 1 box (18.25 oz.) lemon cake mix 2/3 cup light brown sugar 1/2 cup margarine or butter, melted

Makes 16 Servings Preheat oven to 350°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