Pineapple Blueberry Crunch Cake

cup butter
1 20 oz can crushed pineapple in juice
1 20 oz can blueberry pie filling
1 box yellow cake mix
1 cup chopped pecans


Preheat oven to 350 and butter a 9x13 inch pan
Melt cup butter in small pan over low heat.
Pour the pineapple with juice into the pan. Evenly spread the pie filling on top.
Cover with dry yellow cake mix and top with pecans. Drizzle with melted butter Bake for 35 to 45 minutes.

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Last updated
 July 28, 2016

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