Blueberry Crisp Cobbler
- one 20-oz. can of crushed pineapple, drained
- 2 C. blueberries
- 1/2 C. sugar, divided in half
- 1 box Duncan Heinz "Butter Recipe" yellow cake mix
- 1 stick butter, melted
- 1/2 C. chopped pecans
Spread pineapple over bottom of 9" x 13" dish. Pour blueberries on top of pineapple and gently spread out to cover. Sprinkle with 1/4 cup sugar. Sprinkle cake mix over top of blueberries, breaking up lumps as you sprinkle. Pour butter over top of cake mix. Sprinkle remaining 1/4 cup of sugar and top with chopped pecans. Bake at 350 degrees F for 20 minutes. Remove and cut through with knife to allow juice to bubble up though. Return to oven and bake another 15-20 minutes or until brown.