Lillian'S Blueberry Nut Crunch - cooking recipe

Ingredients

2 1/2 c. crushed pineapple
3 c. blueberries
1/4 c. sugar
1 box yellow cake mix
1/4 lb. butter
1 c. chopped pecans
1/4 c. sugar

Preparation

Lightly grease a 9 x 13-inch pan. Spread undrained pineapple over bottom of pan.
Add the layer of blueberries. Sprinkle with 1/4 cup sugar.
Sprinkle cake mix over fruit layer.
Drizzle melted butter over cake mix.
Top with a generous amount of pecans (1 to 2 cups) and sprinkle with 1/4 cup sugar for a crunchy glaze.
Bake in preheated oven at 350\u00b0 for 25 minutes. Take out cake and cut down through cake. Return to oven for 10 to 15 minutes until cake mix is done.