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Country Kitchen
February 1, 2012 Previous Recipe | Next Recipe
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CHOCOLATE LOAF PAN CAKE
BLUEBERRY CRUNCH
CRISCO POUND CAKE
EASY PECAN PIE
EASY POTATO SOUP
HUMMINGBIRD CAKE
MANDARIN ORANGE CAKE
CHEESE AND GARLIC FLAVORED PECANS
CHICKEN AND RICE CASSEROLE
SWEET POTATO CASSEROLE
Coconut Cake
BLUEBERRY CRUNCH

1 (20-ounce) can crushed pineapple
3 cups blueberries (fresh, canned or thawed, frozen)
¾ cup sugar, sprinkled over berries
1 box yellow cake mix
½ cup (1 stick) margarine, melted (plus more for buttering dish)
¼ cup sugar, sprinkled over mixture
1 cup chopped pecans

Butter a 9’-x13’-inch baking dish and layer the ingredients in the order listed. Bake at 350 F for about 45 minutes. Makes 20 servings.





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