True confession: it's not my recipe, I
Here's what you'll need - along with photos of the process (mistakes and all)...
empty/used containers (well, except for the butter) |
forgot to start taking pictures until this point (ooops #1) |
dry cake mix, looks good, right? |
here comes the butter (ooops #2) (will explain this below) |
fresh out of the oven... can you see the "ooops" yet? |
thanks to good friends helping me to eat this!! |
second helping... YUMM!! |
So... can you guess the "ooops"?? Because I did not drizzle the butter - slowly - covering the entire cake mix - there were powdery components still on the top after removing from the oven!!
Note to self: take more time, do it right!!
Congrats to me!! I actually made whipped cream. From a carton. None of the fake stuff for this goodness!! Of course thanks to my lack of kitchen skills - had to ask friends on facebook how exactly one makes whipped cream. Glad I could be the source of amusement for so many! Now I know how to make whipped cream from scratch (maybe not "scratch" - I didn't milk the cow nor separate the cream)... where was I? Oh yes... now that I know the secrets for real whipped cream - feel free to contact me for help with that if needed!!
And now to provide the actual recipe, so you too can "slave away" making a great desert to
BLUEBERRY COBBLER
(from the kitchen of John & Leslie McLean)
- 1 can crushed pineapple (drained)
- 1 can blueberry pie filling
- 1 box dry cake mix (yellow moist - never white)
- 1 cube butter (melted)
- spread drained crushed pineapple over bottom of pan
- cover that with the blueberry pie filling
- sprinkle entire dry cake mix over the top
- carefully drizzle (not pour) melted butter over everything... making sure to hit all of the cake mix (do not repeat my ooops!!)
- bake for 2-hours at 300 degrees
- serve with real whip cream (not the fake stuff from a tub)