Blueberry Crunch Cake (Paula Deen)

Preheat oven to 350 degrees Fahrenheit.

Pour pineapple with juice into a 9 x 13" pan.

Spread evenly over the bottom.

Spoon pie filling on top evenly.

Sprinkle dry cake mix and level with a fork.

Sprinkle pecans over the cake mix.

Drizzle with melted butter 8 Bake 38 to 45 minutes until browned and bubbly.

You can use fresh blueberries in place of the filling. Add 1/2 cup sugar and juice of one lemon. Let stand 20 minutes.

You may also substitute strawberries, blackberries, cherries, peaches or raspberries.