Blueberry Pineapple Cake

[PrisonerOfHope]

Blueberry Pineapple Cake



Ingredients

Blueberry Pineapple Cake:
1 box yellow cake mix
3 eggs
1 C. crushed pineapple, with juice
1/2 C. plain yogurt or sour cream
1/3 C. oil
1 1/2 C. blueberries, fresh or frozen
Cool Whip, Whipped Cream or Cream Cheese Frosting (I recommend Cool Whip frosting - in the freezer section next to the regular Cool Whip)
Fresh blueberries for decoration

Directions
1. Preheat oven to 350 degrees and grease a 9 X13 inch pan.

2. Sift cake mix into a large bowl.

3. Add eggs, pineapple, yogurt and oil and stir will. (Batter will still be lumpy because of the crushed pineapple.)

4. Gently fold in blueberries. (If you uses frozen blueberries I like to add mine after I pour the battering the pan, sprinkle the berries on top and them press them in. The frozen berries tend to "bleed" their color into the batter so this keeps the whole cake from turning purple.)

5. Pour batter into pan and spread out evenly.

6. Bake for 22-27 minutes or until an inserted knife comes out clean.

7. Let cool.

8. Top with your choice of topping and fresh berries!
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