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BLUEBERRY CRUNCH 
1 (#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 pecans
1/4 c. sugar

Lightly grease 9 x 13 baking pan and spread undrained pineapple over bottom of pan. Add layer of blueberries and 3/4 cup sugar. Sprinkle box of yellow cake mix on top of fruit layer and drizzle butter on top of dry cake mix. Top with pecans. Sprinkle top with remaining sugar. Bake in preheated 350 degree oven 35-40 minutes. After cake has cooked for 25 minutes, take a spoon and cut through cake to bottom of pan and let cook until done. Can be served plain or with ice cream on top.
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