1 lg. can crushed pineapple
3 c. fresh frozen blueberries
1 c. sugar
1 box yellow cake mix
1 stick melted butter
1 c. or more chopped nuts

Lightly grease a 9x13 inch pan or dish and spread the undrained pineapple over the bottom of the pan. Add blueberries and 3/4 cup sugar. Sprinkle cake mix on top of fruit layers. Drizzle melted butter all over the cake mix and top with pecans. Sprinkle the remaining 1/4 cup of sugar on top.

Bake in preheated oven at 350 degrees for 35-40 minutes. Cook cake for 25 minutes, then take a spoon and cut down throughout the cake in several places to make the juice bubble up. Serve plain or with whip cream.