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    Blueberry Crisp


    Source of Recipe


    Chenoa

    List of Ingredients





    1 can blueberry pie filling
    1 can (20 oz.) crushed pineapple
    1 box yellow cake mix
    1 stick butter or margarine
    1 cup each coconut, pecans (chopped)

    Recipe




    Heat oven to 325º F. (165º C).
    Spread pie filling in a 9x13" pan.
    Pour crushed pineapple (juice and all) over pie filling. Sprinkle cake mix over fruit. Cut 1 stick of butter in small pieces over top. Sprinkle nuts and coconut over all. Bake 1 hour.
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