Blueberry-Nut Crunch

• 1 (20 oz.) can crushed pineapple
• 3/4 c. sugar
• 1 stick margarine
• 1/4 c. sugar
• 3 c. blueberries
• 1 box yellow cake mix
• 1 c. chopped pecans

1. Lightly grease a 9 x 13-inch baking pan or dish and spread undrained pineapple over bottom of pan. Add the layer of blueberries. Sprinkle 3/4 cup sugar over blueberries.
2. Sprinkle cake mix over fruit layer, then drizzle melted butter on top. Sprinkle nuts on top.
3. Finally for a crunch glaze, sprinkle the 1/4 cup sugar. Bake in a preheated 350u0b0 oven for about 35 to 40 minutes or until cake mix is done.
4. After the cake has cooked for about 25 minutes, take a spoon and cut down through the cake to the bottom of pan.
5. Do this in many places to permit juice to come up through the cake.
6. May be served with whipped topping.

pineapple, sugar, margarine, sugar, blueberries, yellow cake mix, pecans

Taken from www.cookbooks.com/Recipe-Details.aspx?id=532020 (may not work)