-1 box (18.25 ounces) moist lemon cake mix
-1 can of blueberry pie filling
-1 small can pineapple tidbits, drained
-1 stick of butter, melted
-¼ cup chopped pecans, optional
In a small bowl, mix the pie filling and pineapples. Dump the mixture into the slow cooker. Evenly shake the box of cake mix over the pie filling mixture. Pour the melted butter (again, evenly), over the top of the dry cake mix. Sprinkle the pecans over the top. Place a paper towel over the top of the slow cooker, securing it with the lid. Turn the slow cooker to low and cook for 2 – 3 hours. Serve warm with ice cream or whipped cream if you like.