BLUEBERRY CRUNCH

Ingredients

1 (20-ounce) can crushed pineapple, undrained
3 cups fresh blueberries
1 cup sugar, divided
1 box yellow cake mix
1 stick margarine, melted
1 cup chopped pecans

Preparation

In a greased 9- x 13-inch pan, spread undrained pineapple. Layer blueberries over pineapple; sprinkle berries with 3/4 cup of the sugar. Over berries, sprinkle dry cake mix. Pour melted margarine evenly over all. Sprinkle with remaining 1/4 cup sugar and chopped nuts. Do not stir. Bake at 350 degrees about 45 minutes. —Taylor Harper, Wilcox County