Blueberry Crunch

Course: Dessert

Servings:

Author: Tresie Salem

Ingredients

2 pints blueberries fresh, washed and dried
1 large crushed pineapple in juice
1 yellow cake mix
1 cup pecans chopped
1 stick butter melted
sugar

Instructions

Spray 13x9 pan with Pam. Pour crushed pineapple in juice evenly in pan.
Spread blueberries over pineapple. Sprinkle cake mix evenly over fruit. Sprinkle with
pecans. Pour melted butter over all. Sprinkle with sugar. Bake 50-60
minutes at 350 degrees until golden brown. Serve warm with ice cream.

Notes

NOTES : Cherry pie filling (2 cans) or any kind of canned fruit packed in water and drained may be substituted for fresh berries. Also fresh peaches or apples and cinnamon with or without the pineapple added is great.

This recipe will also make 12 (8 oz.) ramekins.

A 15 oz. box of cake mix contains about 2 3/4 cups if you need to divide to make 1/2 recipe.

Recipe By: Tresie Salem
Serving Size: 10

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