Busy Cook's Blueberry Pie
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Note: If using frozen blueberries, there's no need to defrost them.
1 (20 ounces) can crushed pineapple, in its own juice
3 cups blueberries, fresh or frozen (see note)
1 box yellow cake mix
1 stick butter, melted
3 tablespoons packed light brown sugar
1 cup chopped pecans
Preheat oven to 350 degrees F. Spray a 9-by-13-inch baking pan with cooking spray. Layer (don't mix) the pineapple, the the blueberries and dry cake mix. Drizzle melted butter over all; sprinkle with brown sugar and top with pecans. Bake 40 to 45 minutes until top is bubbly and cake topping is cooked through. Makes 12 servings.