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    Fruit Nut Crunch


    Source of Recipe


    Carole Barrick


    List of Ingredients


    • 2 cans (8 1/4 oz.) crushed pineapples or 1 large can (1 lb. 4 oz.)
    • 3 c. blueberries or sliced raw apples or pears
    • 1/2 c. sugar, divided
    • 2 tbsp. lemon juice
    • 1 box yellow cake mix
    • 1/2 c. melted butter
    • 1 c. chopped cocktail type peanuts


    Instructions


    1. Spread pineapple over bottom of slightly greased 9 X 13 pan. Toss together blueberries with 1/4 c. sugar and lemon juice. Layer over pineapple. Sprinkle the cake mix over the fruit layers. Dribble butter on cake mix. Sprinkle with peanuts and remaining 1/4 c. sugar.
    2. Bake 350 degrees for 50 - 60 minutes.
    3. After it has baked about 20 minutes, cut through to bottom of pan to allow juice to rise to the top.
 

 

 

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