Some will say that made from scratch is the only way when baking and others will get ready-made dough and be done. I’m good either way. There are times when I just don’t have the time or inclination to drag out the mixer, sift and measure and mix but I still want a warm from the oven dessert or need a quick and easy dessert to take to a potluck. My Aunt Barbara shared this recipe with us years ago. I don’t know where she originally found it, but it’s quick, easy and I almost always have the ingredients on hand. She made it with cherry pie filling, which I am not a fan of so I use blueberry, any flavor would be delicious. I could never figure out why she called it a pudding either but it’s pretty yummy no matter what you call it!
Berry Crumb Pudding
1 large can blueberry pie filling
1 box white cake mix
1 stick butter
1/2 cup chopped pecans
Spread the pie filling evenly in the bottom of a 7 1/2″ x 11 1/2″ baking pan. Sprinkle the dry cake mix evenly over the pie filling. Cover the cake mix as completely as possible with slices of butter, sprinkle with the pecans. Bake at 375° for 35 to 40 minutes. Delicious served warm, especially with vanilla ice cream.
O taste and see that the LORD is good: blessed is the man that trusteth in him.~Psalms 34:8 (KJV)
