Blueberry Pineapple Crunch Cake

Ingredients:
· 1 (20 ounce) can crushed pineapple, drained (reserve juice)
· 1 pint blueberries
· 1 cup sugar
· 1 cup liquid – juice from pineapple plus water
· 1 yellow cake mix
· 1 stick butter, melted
· ½ cup chopped nuts

Directions:
1. Preheat oven to 325 degrees. Grease a 9x13-inch baking pan.
2. Layer all of the above ingredients, with the exception of the whipped cream, in the order listed in the prepared pan.
3. Bake for 45 minutes or until brown.