16 oz. crushed pineapple
1 pt. berries
1 pkg. white or yellow cake mix
1 c. brown sugar
1 c. chopped pecans
2 tbsp. butter

In greased 13x9 inch pan, evenly spread drained, crushed pineapple (reserve juice). Drain a pint of berries (black or blue), reserve juice if preserved, and spread evenly over the pineapple.

Then spread a box of cake mix on top, followed by the juices, brown sugar, pecans and pat with butter. Bake at 350 degrees about 30-35 minutes, until crust forms on top. Cool. May be topped with ice cream or whipped cream topping. Serves 15-20.