Blueberry Pecan Crunch - cooking recipe

Ingredients

1 (No. 2 1/2) can crushed pineapple
3 c. fresh or frozen blueberries
1 box yellow cake mix
3/4 c. sugar
1/4 lb. melted margarine
1 c. chopped pecans
1/4 c. sugar

Preparation

Lightly grease 13 x 9-inch pan.
Spread pineapple over pan. Add layer of berries and 3/4 cup sugar.
Sprinkle dry whole cake mix on top of berries and drizzle melted margarine over dry cake mix.
Top it with pecans.
For crunchy glaze, sprinkle remaining 1/4 cup sugar over top.
Bake in 350\u00b0 oven for 35 to 40 minutes. After baking for 25 minutes, cut into pie with spoon so juices will come up.