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Blueberry and Pineapple Crunch
2 cans (40 oz.) crushed pineapple in juice
2 - 18 oz. packages of yellow cake mix
6 cups blueberries (fresh, frozen, or canned)
1 cup sugar
1 cup butter
2 cups chopped pecans
Melt 2 tablespoons of butter in dutch oven and swirl around to coat bottom and sides. Spread crushed pineapples and sprinkle with cake mix. Add cake mix, blueberries, and toss gently. Add more cake mix and blueberries and sugar. Cover with cut up butter chucks and pecans. Bake at 350° for 45 minutes. Makes 20 servings.
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