Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      cups          fresh or frozen blueberries
     1/4  cup           sugar -- (omit for sweetened
                        -- frozen berries)
   8      ounces        canned crushed pineapple
     1/2  package       lemon cake mix -- (18 1/2 oz package)
     1/3  cup           butter or margarine -- melted
     1/2  cup           pecans or walnuts -- chopped
                        half-and-half or vanilla ice cream -- (optional)

Preparation:

1. Spread blueberries in an 8 1/2 x 9-inch microwave-safe baking dish; sprinkle evenly with sugar. 2. Spoon pineapple and its juice over berries; sprinkle dry cake mix evenly over all. 3. Dribble melted butter evenly over cake mix; sprinkle chopped nuts over top. 4. Set baking dish on a large paper plate or microwave-safe tray. 5. Microwave on High, uncovered, 6 minutes, giving dish a quarter turn two or three times if needed for even cooking. (Juices will begin to bubble.) 6. Reset oven to one-third power (about 30%) and microwave 5 to 6 minutes longer. (Do not stir this dessert during cooking; juices will boil and thicken slightly, making a colorful contrast with the patches of golden cake mix.) 7. Serve slightly warm or cool, plain or with half-and-half or topped with scoops of vanilla ice cream.