Blueberry Nut Crunch Cake.

I made this recipe twice in one week for two different events, and, while I intended to photograph it, it was gone too quickly. You'll just have to trust me, it looks delicious, and it tastes even better. This is also possibly the easiest cake ever to make. Seriously, I considered having Jonathan make it all by himself. (He could have, but he was 'not in the mood for baking' that day.)

You could easily substitute another fruit for the blueberries, though I wouldn't suggest changing out the pineapple, purely for the liquid content needed. Though, you may be able to try mandarin oranges in their juice...

Whatever you do, don't be surprised if this doesn't last long!

Blueberry Nut Crunch Cake, from Susan Stogsdill

Ingredients:

1 can crushed pineapple

2 to 3 cups blueberries (frozen or fresh, I usually use frozen)

1 pkg yellow cake mix (original recipe specifies Duncan Hines Yellow Cake Mix)

1 to 2 sticks butter, melted (one stick=more cakelike, 2 sticks=more barlike. I do 1 1/2.)

1 cup chopped pecans

Directions:

DON'T STIR EVER! Grease 9x13 pan. (Or not, I usually forget to do this.) Spread pineapple in bottom of pan, pour blueberries on top of pineapple. Sprinkle cake mix on blueberries. Pour melted butter over cake mix. Sprinkle pecans on top. Bake at 350ºF for 35-40 minutes. (Might take up to 50 if you use 2 sticks of butter. Just watch it. It will also firm up a bit as it cools.) Enjoy!