Source:

Carolyn

Serves/Makes:1 9x13 cake

Ingredients

• 1 20 oz (560 grm). can unsweetened crushed pineapple
• 3 cups (700 ml) fresh or frozen blueberries
• 3/4 cup (175 ml) sugar
• 1 yellow butter cake mix
• 1 stick butter melted
• 1/2 cup (125 ml) sugar
• 1 cup (225 ml) chopped pecans
• Cool Whip

Preparation

• Spray pam on 9x13 baking dish.
• Spread undrained pineapple over bottom.
• Spread 3 cups (700 ml) of blueberries over pineapple.
• Sprinkle sugar over blueberries.
• Spread dry cake mix over blueberries.
• Drizzle melted butter over dry cake mix.
• Mix pecans and sugar together; sprinkle over top.
• Bake at 350 degrees (175 C.) for 30 to 40 minutes or until golden brown and bubbly.
• Let cool completely and cover with cool whip.

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