(by Shirley McNevich)
1/3 cup softened butter
1/3 cup Domino's dark brown sugar (packed)
1/2 cup Baker's angelflake coconut
1 - 13oz. box Duncan Hines wild blueberry muffin mix
1 - 8oz. can Dole crushed pineapple (drained)
In a bowl add softened butter, brown sugar and coconut--mix with a pastry blender to make crumbs--set aside. Prepare muffin mix according to box directions, but add drained pineapple at the same time as the blueberries. Pour batter into a greased 9" square cake pan. Sprinkle the coconut mixture evenly over the top of the batter. Bake at 375 degrees for 25-30 minutes--test with a toothpick for doneness.
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