Blueberry Nut Crunch Cake - cooking recipe

Ingredients

1 small can crushed pineapple
3 c. blueberries (fresh or frozen)
3/4 c. sugar (can use 1/2 c.)
1 box yellow cake mix
1/4 lb. butter or margarine
1 c. chopped pecans
1/4 c. sugar

Preparation

Lightly grease 9 x 12-inch pan.
Spread undrained pineapple over the bottom of pan.
Add layer of blueberries and 3/4 cup sugar.
Sprinkle cake mix over fruit and sugar, then pour melted margarine all over the layer of dry cake mix.
Top with chopped pecans.
Sprinkle 1/4 cup sugar over the pecans.
Bake at 350\u00b0 for 35 minutes.
After baking 25 minutes, use a knife to cut down to the bottom of cake in several places.
This will let the juice come up.