Blueberry Crunch Cake
1 20-oz. can of blueberry pie filling
1 20-oz. can of crushed pineapple
1 box of yellow cake mix
One quarter pound of butter
1 small package of pecans
Preheat oven to 350 degrees. Pour blueberry pie filling into a 9 x 12 glass pan and spread evenly. Pour crushed pineapple on top
(do not drain the pineapple) and spread it evenly again. Sprinkle all of the cake mix on top of the filling so that is completely covered. Slice butter into squares and place evenly all over cake mix. Add the pecans as a topping. Bake for 45 minutes, or until top is golden brown. Take out and cool for 10 minutes. You can also make this recipe with cherry pie filling.