BLUEBERRY PUDDING CAKE
1 tablespoon butter or margarine
1/2 cup firmly packed brown sugar
Grated rind of 1 orange (optional)
2 tablespoons orange juice (optional)
2 cans (21 ounces each) Comstock Blueberry Pie Filling
1 (18 1/2 ounce) package yellow cake mix
2 eggs
1 (20 ounce) can undrained crushed pineapple in heavy syrup
Confectioner's sugar (optional, for garnish)
Whipped topping (for serving)
Preheat oven to 350 degrees F. Grease with butter a 13 x 9-inch glass or ceramic baking dish.
In a large bowl combine brown sugar, orange rind, orange juice, and pie filling. Pour into baking dish; set aside.
In a second bowl, combine (dry) cake mix, eggs, and pineapple, beating until well blended. Spread cake mixture evenly over blueberry mixture.
Bake in 350 degree F oven for 45-50 minutes or until top is firm and brown. Cool to room temperature and sprinkle with powdered sugar it desired.
TO SERVE:
Spoon into serving dishes and top with whipped topping.
Make 15-18 servings
Source: Recipe booklet: Comstock: Easy Homemade Desserts That Say You Care, Comstock Foods, not dated (1980's?) |