This recipe came from our Morningside Cooks cookbook. Thank you Doris!
BLUEBERRY CRUNCH CAKE
Preheat oven to 350 degrees
1 20 oz. can crushed pineapple in juice
1 21 oz. can of blueberry pie filling
1 18.25 oz. box butter recipe cake mix
1 cup chopped pecans
3/4 cup butter melted
Pour pineapple with juice into 9×13 pan and spread evenly over bottom of pan. Spoon the pie-filling evenly over pineapple. Sprinkle dry cake mix over pie filling and level with a fork. Sprinkle pecans evenly over cake mix. Drizzle with melted butter. Bake for 35-45 minutes or until browned and bubbly. (Check after 40 minutes.) You can also substitute strawberry, blackberry, cherry, peach, or apple pie filling.