Blueberry Nut Crunch Cake

Blueberry Nut Crunch Cake

1 can ( 20 oz )Crushed pineapple
3 cups Fresh or frozen blueberries
1 cup Sugar
1 box yellow cake mix
1/2 cup Margarine
1 cup Nuts, ground fine

Oven Temp 350° Pan Type 13x9-inch pan

Preheat oven, grease a pan.

Pour pineapple and juice in. Sprinkle blueberries over pineapple. Pour 3/4 cup sugar over berries, sprinkle cake mix dry over berries.

Melt margarine and pour over cake. Pour remaining sugar over this and sprinkle nuts over this.

Bake at 350 for 35 to 40 min. Cut through with a spoon in several places to let juices come through and cook 10 or 15 more minutes. Can be served with Cool Whip or ice cream.