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BLUEBERRY CRUNCH 
1 (20 oz.) can crushed pineapple, undrained
3 c. blueberries, fresh or frozen
3/4 c. sugar, sprinkled over berries
1 box white cake mix
1/2 c. pecans, chopped
1 stick butter
1/4 c. sugar

May substitute can of blueberry pie filling.

Leave sugar off if using pie filling.

Butter 8x13 baking dish and spread the following in layers: pineapple over bottom, then fresh blueberries - sprinkle 3/4 cup sugar (if using pie filling, leave off sugar), dry cake mix over all and pecans over cake mix.

Drizzle melted butter over nuts and sprinkle 1/4 cup sugar over top. Cook at 350 degrees for 35-40 minutes or until brown on top. Serve warm or cold. Wonderful warm with scoop vanilla ice cream.

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