Blueberry Dump Cake

1 pkg. Duncan Hines Moist Deluxe yellow cake mix
1 (20 oz.) can crushed pineapple in heavy syrup (don't drain)
2 c. pecans, chopped
1 block butter (not margarine)
1 qt. fresh or 1 lb. frozen blueberries (can substitute 1 can blueberry pie filling)
3/4 c. sugar
1 tbsp. lemon juice
3 tbsp. cornstarch

Preheat oven to 350 degrees. Grease and flour a 9 x 13 inch pan. If using frozen berries, thaw out first. Divide berries in half. Mash 1/2; save rest unmashed. Mix sugar and cornstarch. Add to mashed berries. Cook 5 or 6 minutes on medium heat until thick and clear. Add lemon juice and unmashed berries. Mix and cool. In large bowl, mix chopped pecans and cake mix. Melt butter, pour into cake mix and pecans. Mix until all is moistened. Into greased pan, pour undrained pineapple to make an even layer. Do not stir. Using hands, sprinkle cake mix mixture over berry mixture, working out lumps in cake mix. Spread evenly. Do not stir. Bake at 350 degrees for 1 hour.

Blueberry Dump Cake printer friendly version located here. (Just the recipe. Nothing else.)
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