2 cans (8 1/4 oz. each) crushed pineapple, undrained
3 c. sliced, peeled apples or pears or blueberries (fresh or frozen)
1/2 c. sugar
2 tbsp. lemon juice
1 stick (1/2 c.) butter, melted
1 c. chopped cocktail-type peanuts or available nuts

Spread undrained crushed pineapple evenly over bottom of lightly greased 9 x 13 x 2 inch baking pan. Toss together apples, pears or blueberries with 1/4 cup of the sugar and lemon juice. Layer over pineapple. Sprinkle the dry cake mix on top of the fruit layers.

Drizzle melted butter on cake mix. Sprinkle with chopped nuts and remaining 1/4 cup sugar. Bake at 350 degrees for 50 to 60 minutes. After baking 20 minutes, cut through to the bottom of the dish to allow juice to rise to the top. Garnish with whipped cream and nuts, if desired. Makes 12 servings.