Blueberry Crunch - cooking recipe

Ingredients

2 cans blueberry pie filling
1 large can crushed pineapple
1 dry box butter cake mix
1 c. chopped pecans
1 1/2 sticks margarine

Preparation

Spread pie filling in bottom of a buttered long glass dish. Spread pineapple with the juice on top of the pie filling.
Next, spread dry cake mix, then add pecans on top.
Next, slice margarine on top; try to space margarine all over the top.
Bake at 350\u00b0 for 35 to 45 minutes or until golden brown on top.