1-1.5 cups frozen blueberries (thaw & rinse)

1 large can crushed pineapple

1 tsp. lemon

1/2 C sugar—split into 1/4 cups

1 box yellow cake mix

1-1.5 cups chopped pecans

1 stick of butter

Heat oven to 350.  Place pineapple in bottom of rectangular pan, topping with blueberries.  Drizzle lemon juice over all.  Sprinkle 1/4 cup sugar over berries, then spread cake mix evenly on top.  Sprinkle pecan pieces next.  Drizzle melted butter over cake followed by remaining 1/4 cup sugar.  Bake at 350 for 15 minutes, poke holes in top, return to oven for another 30 minutes.

Serve warm—and top with ice cream for decadence!

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