Monday, January 21, 2013

Pineapple Blueberry Crunch

1 can crushed sweet pineapple

1 can blueberry pie filling

1 box pineapple cake mix (can use yellow or lemon)
1 stick butter
1/2 c. chopped walnuts

Cover the bottom of baking dish with the pineapple, juice and all. 
Then cover that with the can of blueberry pie filling.
 Then sprinkle DRY the box of cake mix and dot with the butter and sprinkle the chopped pecans. 
Transfer batter to an ungreased 9x13 inch pan.
Bake in a preheated 325°F oven until golden brown and a cake tester inserted in center comes out clean.

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