Ingredients:
1 (21 ounce) can blueberry pie filling
1 can (6 ounces) crushed pineapple
1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter
1/2 cup pecans, chopped
Directions:
1) Butter a crockpot.
2) Place blueberry pie filling and entire can of pineapple in the slow cooker.
3) Combine dry cake mix and butter, then sprinkle over filling.
4) Sprinkle the pecans on top of the cake mix.
5) Cover and cook on low for 2 hours.
6) Serve warm in bowls, topped with whipped cream or vanilla ice cream.
Source: The Lady Prefers To Save
1 (21 ounce) can blueberry pie filling
1 can (6 ounces) crushed pineapple
1 (18 1/4 ounce) package yellow cake mix
1/2 cup butter
1/2 cup pecans, chopped
Directions:
1) Butter a crockpot.
2) Place blueberry pie filling and entire can of pineapple in the slow cooker.
3) Combine dry cake mix and butter, then sprinkle over filling.
4) Sprinkle the pecans on top of the cake mix.
5) Cover and cook on low for 2 hours.
6) Serve warm in bowls, topped with whipped cream or vanilla ice cream.
Source: The Lady Prefers To Save