1 pt. sliced fresh strawberries
1/2 c. sugar (for fresh berries only)
1 (8 1/2 oz.) can crushed pineapple, sweetened
1 (9 oz.) pkg. yellow cake mix
1/3 c. (2/3 stick) butter, melted
1/2 c. coarsely chopped walnuts or pecans

In cake dish spread berries evenly (sprinkle on sugar if fresh ones are used), then spoon pineapple (with juice). Sprinkle cake mix evenly over fruit, then nuts. Drizzle melted butter as evenly as possible over all.

SET CAKE DISH ON INVERTED COVER to raise it a little nearer oven center. Cook on HIGH uncovered 10 minutes giving dish a quarter turn twice during cooking. Mixture should be boiling throughout. Set dish out on flat surface. Add a light sprinkle of grated nutmeg (cinnamon if using blueberries) at this time. Serve warm, plain or with milk or cream or topped with scoop of vanilla ice cream. Canned pie fillings can be used in place of fresh or frozen berries although they add to the cost and the calories.