Paula's Pineapple Blueberry Crunch Cake


1 (20 oz) can crushed pineapple with juice
1 (21oz) can blueberry pie filling
1 yellow cake mix
3/4 cup of butter melted
1 cup chopped pecans


Pre heat oven to 350.
Grease a 9 x 13 banking dish.
Pour in pineapple.
Then blueberry pie filling.
Spread evenly.
Sprinkle on yellow cake mix.
Then pecans.
Drizzle butter on top and bake for 45 minutes.
Serve with whipped cream and strawberries.

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