Pineapple Blueberry Crunch Cake


3/4 cup butter

1 (20 oz) can of crushed pineapple (in the juices)

1 (20 oz) can of blueberry pie filling (or you can use cherry)

1 (18.25 oz) box of yellow cake mix

1 cup chopped pecans


Preheat the oven to 350 degrees and butter a 13 x 9 glass baking dish

Melt 3/4 cup butter in saucepan over low heat

Pour pineapple with juice into casserole dish

Evenly spread blueberry mixture over top of pineapple

Cover with dry yellow cake mix and top with pecans

Drizzle with melted butter and bake 35-45 minutes