Blueberry Crunch

1 can blueberry pie filling = purple OR for pink use cherry pie filling
1/4 c. margarine
1 box white "Jiffy" cake mix
1 sm. can crushed pineapple
1/2 c. nuts (optional)


Pour filling into casserole dish. Mix cake mix with margarine & nuts. Bake at 350° for 45-50 minutes. Top with Cool Whip.

(Blueberry Crunch tastes best mixed together until it looks purplish gray)