Blueberry Crunch Cake (paula Deen)

Total Time: 48 mins Preparation Time: 10 mins Cook Time: 38 mins

Ingredients

• Servings: 12
• 1 (20 ounce) can crushed pineapple in juice
• 1 (21 ounce) can blueberry pie filling
• 1 (18 1/4 ounce) box butter recipe cake mix
• 1 cup chopped pecans
• 3/4 cup butter, melted

Recipe

• 1 preheat oven to 350 degrees fahrenheit.
• 2 pour pineapple with juice into a 9 x 13" pan.
• 3 spread evenly over the bottom.
• 4 spoon pie filling on top evenly.
• 5 sprinkle dry cake mix and level with a fork.
• 6 sprinkle pecans over the cake mix.
• 7 drizzle with melted butter
• 8 bake 38 to 45 minutes until browned and bubbly.
• 9 you can use fresh blueberries in place of the filling. add 1/2 cup sugar and juice of one lemon. let stand 20 minutes.
• 10 you may also substitute strawberries, blackberries, cherries, peaches or raspberries.