Blueberry Dump Cake

• 1 20 oz (560 grm). can unsweetened crushed pineapple
• 3 cups (700 ml) fresh or frozen blueberries
• 3/4 cup (175 ml) sugar
• 1 yellow butter cake mix
• 1 stick butter melted
• 1/2 cup (125 ml) sugar
• 1 cup (225 ml) chopped pecans
• Cool Whip

1. Spray pam on 9x13 baking dish.
2. Spread undrained pineapple over bottom.
3. Spread 3 cups (700 ml) of blueberries over pineapple.
4. Sprinkle sugar over blueberries.
5. Spread dry cake mix over blueberries.
6. Drizzle melted butter over dry cake mix.
7. Mix pecans and sugar together; sprinkle over top.
8. Bake at 350 degrees (175 C.) for 30 to 40 minutes or until golden brown and bubbly.
9. Let cool completely and cover with cool whip.

pineapple, blueberries, sugar, yellow butter, butter, sugar, pecans

Taken from online-cookbook.com/goto/cook/rpage/001C05 (may not work)