Blueberry Pudding

Blueberry Pudding

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  • Prep Time


  • Total Time


  • Servings



  • 1

    pint blueberries

  • ¼

    cup corn starch

  • 1

    cup sugar

  • dash of salt

  • pinch of cinnamon

  • ½

    tsp lemon juice

  • 1

    box yellow cake mix

  • 1

    can crushed pineapple, drained, reserving juice

  • 1-½

    sticks butter, melted

  • 1

    cup chopped pecans


Preheat oven to 325 degrees. Mix together blueberries, corn starch, sugar, salt, lemon juice and cinnamon. Place in a greased 9x13 pan. Spread drained pineapple over blueberry mixture. Spread box of cake mix over pineapple. Sprinkle pecans over cake mix. Combine reserved pineapple juice and melted butter and dribble over powdered cake mix and pecans. Bake for 25-30 minutes or until top is golden brown. Serve with vanilla ice cream or Cool Whip.


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