Blueberry Crunch Cake
- 1 (20 ounce) can crushed pineapple in juice
- 1 (21 ounce) can blueberry pie filling
- 1 (18 1/4 ounce) box butter recipe cake mix
- 1 cup chopped pecans
- 3/4 cup butter , melted
Preheat oven to 350 degrees Fahrenheit.
Pour pineapple with juice into a 9 x 13" pan.
Spread evenly over the bottom.
Spoon pie filling on top evenly.
Sprinkle dry cake mix and level with a fork.
Sprinkle pecans over the cake mix.
Drizzle with melted butter
Bake 38 to 45 minutes until browned and bubbly.
You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.
You may also substitute strawberries, blackberries, cherries, peaches or raspberries.