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BLUEBERRY NUT CRUNCH 
1 (No. 2 1/2) can crushed pineapple
3 c. blueberries
3/4 c. sugar
1 box yellow cake mix
1/4 lb. melted butter
1 c. chopped nuts
1/4 c. sugar

Lightly grease 9 x 13 inch pan and spread undrained crushed pineapple over bottom of pan, add layer of blueberries and the 3/4 cup sugar. Sprinkle box of cake mix on top of fruit layers. Then drizzle melted butter all over the cake mix, top it with pecans. For a crunch glaze, sprinkle the remaining 1/4 cup sugar on top.

Bake in preheated oven at 350 degrees for 35-40 minutes. After cake has cooked 25 minutes, take a spoon and cut down through cake in many places to allow juices to come up.

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