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[Dave in Indiana]

Blueberry Crunch Cake Ingredients

[*]1 tall can crushed pineapple, undrained[*]3 cups blueberries[*]3/4 cup sugar[*]1 cup chopped pecans[*]1 stick margarine, melted[*]1/4 cup sugar[*]1 box yellow cake mix[*]2 tablespoons margarine, melted[*]1/2 cup pecans (optional), chopped[/list]

Cooking DirectionsPreheat oven to 350 degrees F.

Butter a 9x13 baking dish. Pour can of pineapple into baking dish.

In a small bowl, add 1 tablespoon melted margarine to the 3 cups of blueberries and mix. Coat blueberries with 3/4 cup of sugar and pour on top of pineapple.

Sprinkle dry yellow cake mix on top of blueberries. Optional: Add 1/2 cup chopped pecans to cake mix before sprinkling.

In a bowl, add 1 tablespoon melted margarine to 1 cup pecans and mix; coat pecans with 1/4 cup sugar. Sprinkle sugared pecans on top of cake mix.

Drizzle melted stick of margarine on top of everything is dish.

Bake at 350 degrees for 1 hour.