Ingredients
- ⅓ cup butter or margarine, softened
- ⅓ cup brown sugar (packed)
- ½ cup flaked coconut
- 1 package (13.5 ounces) wild blueberry muffin mix
- 1 can (8½ ounces) crushed pineapple, well drained
Directions
- Heat oven to 400 degrees.
- Grease square pan, 9x9x2 inches.
- Mix butter, sugar and coconut; set aside.
- Prepare muffin mix as directed on package except - fold in crushed pineapple.
- Pour into pan.
- Spoon coconut mixture evenly over batter.
- Bake 25 to 30 minutes or until golden brown.