Glenda's Blueberry-Nut Dessert

2 20-oz. cans crushed pineapple
2 12-oz. packages frozen blueberries
3/4 cup sugar
1 box yellow cake mix
1 stick margarine, melted
1 cup chopped pecans
1/4 cup sugar

Prep time: 1 hour
Yield: 9 servings

Preheat oven to 350º.

Lightly grease a 9- x 13-dish and spread the undrained pineapple in the bottom of the dish. Add a layer of blueberries and 3/4 cup sugar. Sprinkle the cake mix over the fruit. Drizzle melted margarine over the dry cake mix. Top with chopped pecans. Sprinkle the remaining 1/4 cup of sugar over the top.

Bake 35 to 40 minutes. After baking, cut through the cake with a spoon in several places so the juices can come up. Serve warm.

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