1 Heaping pint of Fresh Blueberries
1/2 c. Dark (Grade B) Maple Syrup
1/2 tsp. Cinnamon
1/2 tsp. Allspice
2 tbsp. Cornstarch
1- 20 oz. can Crushed Pineapple
1 box Yellow Cake Mix
1/4 c. Flaked Coconut
1/3 c. Chopped Walnuts
1 stick Frozen Butter

First - In a small pot, cook fresh (or approximately 2 cups frozen blueberries), syrup, spices and cornstarch over medium to medium high heat until thickened. Set aside.

In an ungreased pan, approx. 9 1/2 x 13 inch, dump the can of crushed pineapple (with the juices) into the pan. Spread across the pan with a rubber spatula. Then spoon the blueberries over the pineapple as best as you can. Open up cake mix and empty it over the blueberries, spread it out evenly with you hand. Next, toss the shredded coconut over the cake mix. Chop the walnuts and toss them over the top. Next, Slice the stick of butter and put little pats over the cake (so it looks like a checkered board). It will probably take the entire stick of butter, so cut the pats into thin slices. (It's the butter that makes this dessert good!) Cover with aluminum foil and place in a pre-heated 350°F oven and bake for 1 hour. Take the foil off and bake an additional 15 to 20 minutes until golden brown.

This recipe is good with 1 qt. of strawberries, 2-3 cups sliced apples or 2 cups sliced peaches, or 1-2 pints blackberries or 1-2 pints raspberries.

The secret is to always use the crushed pineapple.