There is a wonderful surprise of pineapple in this easy crisp made with Musselman’s Blueberry Pie Filling.
Preheat oven to 350°F. Grease a 9x13-inch baking dish.
Pour pineapple into prepared baking dish; sprinkle with brown sugar and cinnamon. Top with blueberry pie filling. Sprinkle with dry cake mix and pecans; drizzle with butter.
Bake for 40 to 50 minutes or until filling is bubbly and topping is golden brown. Serve warm with ice cream if desired.