Blueberry Nut Crunch

Ingredients

• 1 No 2 12 can crushed pineapple
• 3 c fresh or frozen blueberries
• 34 c sugar
• 1 box yellow cake mix
• 14 lb melted margarine
• 14 c sugar

Directions

1. Lightly grease a 9 x 13-inch pan or dish and spread the undrained crushed pineapple over the bottom of the pan add the layer of blueberries and 34 cup of sugar
2. Sprinkle the box of cake mix on top of the fruit mixture
3. Then pour the melted margarine evenly over the layer of cake mix top with a generous amount of pecans
4. Finally for a crunch glaze sprinkle the 14 cup of sugar on top
5. Bake at 350 for 35 to 40 minutes
6. After cake has cooked 25 minutes cut down through the cake with a spoon to permit juices to come up