n a colander.
Dump blueberries into pan, dump sugar over them
Pour pineapple and berries into 13 x 9-inch pan.
\"Dump\" cake mix (sprinkle) over berries and pineapple. Melt stick of butter.
Pour over cake mix.
Sprinkle nuts over the top.
Bake at 375 degrees for 35 to 50 minutes, depending on oven, until bubbly.
Put blueberry pie filling on the bottom of your 9 x 13-inch glass Pyrex dish, then pour can of pineapple over it.
Dump cake mix (powder) over next.
Melt the butter or margarine and pour over, then add your nuts and coconut.
Bake at 325\u00b0 for approximately 60 minutes.
Set oven to 350 degrees.
Grease a 13 x 9-inch baking pan.
In a bowl, mix the berries, sugar and cinnamon.
Spread in the bottom of the prepared baking pan.
Cover the berries with the DRY cake mix.
Drizzle the melted butter over the cake mix (do not stir).
Bake for 30 minutes, or until light golden brown.
Serve warm or cold, topped with ice cream.
Put berries in oblong type, greased pan.
Cover with pineapple.
Pour dry cake mix over this and top with broken nuts. Melt butter and drizzle over all.
Bake approximately 1 hour at 350\u00b0.
Serve with ice cream or Cool Whip.
nto 13 x 9 cake pan.
Dump cake mix and eggs on
Spread pie filling over bottom of 9x13x2 baking pan.
(Spray pan with vegetable spray).
Spread pineapple over blueberry filling.
Sprinkle dry cake mix over pineapple.
Pour margarine over all.
Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done.
Makes 12 servings.
Place pie filling in the slow cooker. Combine dry cake mix and butter, sprinkle over filling. Sprinkle the walnuts on top of that. Cover and cook on low for 2 to 3 hours. Serve warm in bowls.
Top with whipped cream or vanilla ice cream.
Strain pineapple (save juice).
Take juice from pineapple, add the butter and heat until butter is melted.
In bottom of long baking dish spread blueberries and pineapple.
Then sprinkle cake mix on top.
Pour juice and butter and last, sprinkle with nuts. Bake at 350\u00b0 for about 30 minutes.
In glass 8 x 13 x 2-inch baking dish, spread coconut in bottom, then dump pineapple and spread evenly.
Now dump blueberry pie filling and spread evenly.
Now dump the dry cake mix on top and spread evenly.
Lay pats of oleo evenly on top. Bake at 350\u00b0 until brown or about 25 minutes.
Dump crushed pineapple in 13 x 9-inch pan.
Then layer blueberry pie filling.
Layer the yellow cake mix (dry) over pie filling.
Cut up margarine and place on top of dry cake mix. Cover with chopped pecans.
Bake about 45 minutes in 350\u00b0 oven. Delicious.
Grease a 13 x 9 x 2-inch pan. Dump pineapple with juice and spread evenly.
Dump pie filling and spread evenly.
Dump cake mix and spread evenly.
Sprinkle with pecans.
Place butter pats over pecans.
Spread the pie filling and the applesauce in the bottom of a greased 13 x 9 x 3-inch pan.
Dump half of the dry cake mix evenly over the fruit and push into the fruit.
Dump the remaining mix evenly.
Cover the mix with thin slices of butter or margarine. Sprinkle with nuts.
Bake at 350\u00b0 for 1 hour.
Grease 9 x 13-inch pan. Dump in the pie filling, nuts, pineapple and cake mix; stir lightly to blend. Top with dots of butter and bake at 350\u00b0 for 30 to 35 minutes.
Spread pineapple in ungreased 9 x 13-inch pan. Spread blueberry mix over pineapple.
Spread dry cake mix over blueberries. Cut margarine into pats and lay on cake mix. Sprinkle nuts on top of margarine.
Bake at 350\u00b0 for 30 minutes. May top with whipping cream.
In a 9 x 13-inch pan, spread the can of blueberry pie filling followed by the can of crushed pineapple.
Sprinkle the box of yellow cake mix over top (don't mix).
Pour the butter over the cake mix and sprinkle with chopped pecans if desired.
Bake at 325\u00b0 for 1 hour.
Place blueberry pie filling in a 9 x 13-inch greased pan. Cover with pineapple.
Pour on dry cake mix and sprinkle nuts on top.
Melt butter and drizzle over all.
Bake for 1 hour at 350\u00b0. Serve topped with whipped topping.
Spread pie filling over bottom of 9x13x2 baking pan.
(Spray pan with vegetable spray).
Spread pineapple over blueberry filling.
Sprinkle dry cake mix over pineapple.
Pour margarine over all.
Sprinkle top with coconut and pecan pieces. Bake at 350 degrees for 1 hour or until done.
Makes 12 servings.
Put the can of crushed pineapple in the bottom of a 13 x 9 1/2-inch Pyrex baking dish.
Put the can of blueberry pie filling on top of the pineapple. Sprinkle the entire box of cake mix over the top of the blueberry pie filling. Cut
up 2 sticks of margarine over the top of the cake mix.
Place in a 350\u00b0 oven and bake 1 hour.
Put pie filling in bottom of 11 3/4 x 7 1/2 x 1 3/4-inch pan. Sprinkle cake mix over, then nuts, then pour margarine over top, especially edges.
Bake at 350\u00b0 for 30 to 45 minutes.