1 (19 ounce 0 570 g) can crushed pineapple with juice
1 (19 ounce - 570 g) can blueberry pie filling
1 (18.25 ounce) box yellow cake mix
1 tablespoon (15 g) granulated sugar
1/2 teaspoon (2 g) ground cinnamon
1 cup (240 g) butter or hard margarine, thinly sliced
3/4 cup (180 g) walnuts, chopped
Heat oven to 350 degrees F. Grease a 13 x 9-inch baking pan.
Spread pineapple and juice in the pan. Randomly place small spoonsful of pie filling over the pineapple. Sprinkle the dry cake mix evenly over the pie filling.
Mix the sugar and cinnamon and sprinkle over the cake mix. Arrange the sliced butter or margarine over the top of the cake mix and sprinkle walnuts on top. Bake on center rack of the oven for 45 to 55 minutes.
Cut into squares and serve warm with ice cream or whipped cream. Garnish with blueberries or pineapple chunks.
Note: Cake mixes no longer contain 18.25 ounces of cake mix. They are around 15.25 ounces. To extend the cake so that your recipe turns out properly, use our Cake Mix Extender recipe.