1 (#2 1/2 oz.) can crushed pineapple
3 c. fresh (or frozen) blueberries
3/4 c. sugar or less according to taste (I use 1/4)
1 box yellow cake mix
1/4 lb. butter
1 c. chopped pecans
1/4 c. sugar

Lightly grease 9 x 13 inch baking dish and spread undrained pineapple over bottom of pan. Add blueberries and sugar. Sprinkle dry cake mix on top of fruit. Drizzle melted butter over the layer of cake mix and top all with pecans. For a crunch glaze, sprinkle remaining 1/4 cup sugar on top.

Bake in 350 degree oven for 35 to 40 minutes or until cake is done. After cake has cooked about 25 minutes take a spoon and cut down through cake to bottom of pan. Do this in many places to permit juice to come up through cake.