Friday, June 26, 2015

Summer Fruit Casserole

I've seen lots of freshly picked blueberries this week on social media. Those buckets of berries reminded me of a recipe I haven't made in years! I'm not sure of it's official name. I've always referred to it as "that pineapple stuff." So, to make it sound official, I'm calling it Summer Fruit Casserole.


20 oz can of crushed pineapples (not drained)
1 1/2 - 2 cups of blueberries
3/4 cup of sugar
1 stick of melted butter
1 yellow cake mix

Preheat the oven to 350 degrees. Lightly spray the bottom of a 13 X 9 pan. Pour the crushed pineapple into the baking dish and spread evenly. Add the blueberries on top.

Sprinkle 1/2 cup of the sugar over the fruit. Then add the cake mix. I used the side of a spatula to spread it neatly (thus, the lines). Sprinkle in the remaining 1/4 cup of sugar. 

Melt the stick of butter and pour over. Use a spoon to pick up the butter where it has pooled and spread it over some of the uncovered spots. You will probably still have exposed mix, but that won't matter. Just cover what you can.

Bake at 350 degrees for about 40 minutes. The edges will be browning and bubbly.

I didn't have any vanilla ice cream when it came out of the oven, but if you do, I'm sure that would make it even better. 

Are you familiar with the website My Fitness Pal? I have been using the app for about four years. It is a great means to keep up with and record food, calories, and exercise. It also has tons of great accessories, including a recipe calculator. I put this recipe in the calculator and here are a few things you might like to know: 

For serving 15 - 233 calories per serving, 7 grams of fat, 40 grams of carbohydrates.
I hope you like it!

Have a great weekend!


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