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

Lightly grease a 9x13 inch pan and spread undrained pineapple over bottom of pan. Add the layer of blueberries and 3/4 cup sugar. Sprinkle the cake mix over fruit layers. Then drizzle the melted butter over the dry cake mix. Top with a generous amount of pecans. Finally, for a crunch glaze, sprinkle the remaining 1/4 cup sugar on top.

Bake in preheated 350 degree oven for 35-40 minutes or until "cake" is done. After 25 minutes, take a spoon and cut down through cake to bottom of pan. Do this throughout so juice will come up through cake.