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Spread the pineapple with the juice on the bottom of the baking dish, then sprinkle the cake mix on top of the pineapple. Sprinkle the blueberries then sugar. Drizzle the melted butter over the blueberries and sugar. Top with chopped nuts. Bake for about 45 minutes, or until bubbly.
Mix berries, sugar, and cinnamon in the bottom of a 9 x 13 inch pan. Cover berries with dry cake mix. Pour butter over cake mix, do not stir. Bake for 30 minutes, or until light brown.
Preheat the oven to 350°F. Grease a 9X13-inch baking dish with butter or nonstick cooking spray. Empty can of pineapple in dish and spread to cover the bottom. Top with blueberry pie filling, spread evenly. Sprinkle the dry cake mix over the top. Sprinkle pecans over cake mix. Drizzle with 3/4 cup melted butter.
Top with blueberry pie filling, spread evenly. Sprinkle the dry cake mix over the top. Sprinkle pecans over cake mix. Drizzle with 3/4 cup melted butter. Bake 35 to 40 minutes or until golden brown. Serve warm with a scoop of vanilla ice cream, if desired. Making This Recipe?
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