Fruit Nut Crunch - cooking recipe

Ingredients

2 cans (8 1/4 oz.) crushed pineapple
3 c. blueberries (fresh or frozen) or other berries
1/2 c. sugar, divided
2 Tbsp. lemon juice
1 box (18 1/4 oz.) yellow cake mix
1/2 c. melted butter or oleo

Preparation

Spread pineapple over bottom of
lightly greased 13 x 9 x 2-inch pan.
Toss fruit with 1/4 cup
sugar
and
lemon juice. Layer over the pineapple.
Sprinkle dry cake mix
over fruit. Pour butter and remaining sugar over top.
Bake at 350\u00b0
for
50 to 60 minutes.
After it has baked 20 minutes, cut through to bottom
of dish to allow juice to rise to top.
Serves 12.