Blackberry Crunch Cake

I made this cake for our Girl's night out last week, and it was such a huge hit, I thought I would share the recipe. Not only is it delicious, but it is super easy to make. You may have heard this referred to as Dump Cake (Because you just dump everything in a pan) but I'm not a fan of that name. Crunch Cake is much nicer sounding. Let me know what you think if you try it.

• 1 20 oz. can crushed pineapple (in juice, do not drain)
• 1 can pie filling (I used Blackberry, but you can use cherry, blueberry, peach etc...)
• 1 box yellow cake mix
• 1 1/2 sticks of butter (melted)
• 1 cup of chopped pecans

Pre-heat oven to 350 degrees. Pour un-drained pineapple into a 9x13" pan and spread it out evenly. Using a spoon, spread globs of pie filling evenly on top of the pineapple. Sprinkle the cake mix over the pie filling and pineapple layers and spread evenly with a fork. Sprinkle the chopped pecans on top of the cake mix. Drizzle the melted butter over the cake. Cook for 35-45 minutes or until the top is golden brown, and the juices are bubbling. This is best served warm. I forgot to take a picture when I was making this, but here is a picture I got off Google. Mine looked just like this.