BLUEBERRY DUMP CAKE

2 1/2 cups crushed canned pineapple in its own juice, do not drain

3 cups fresh or frozen blueberries

3/4 cup Splenda OR Stevia granular 

1 box (2-layer size) sugar-free yellow cake mix, dry

1/2 cup butter, melted

1 cup chopped pecans or walnuts

NOTE: If using frozen blueberries, thaw before using.

Preheat oven to 350-degrees.

Butter a 9"x13" baking pan. Cover bottom of pan with undrained pineapple, layer, in the following order over the pineapple, blueberries, Splenda, dry cake mix. Do not stir!  Drizzle the melted butter over the cake mix; sprinkle with the pecans.

Bake at 350-degrees 45 minutes.

Yield: 20 servings

file photo for reference only - not this exact recipe