Ingredients
1 can (21 ounces) blueberry pie filling1 package (9 ounces) yellow cake mix1/4 cup chopped pecans1/4 cup butter, meltedVanilla ice cream, optional
Preparation
Place pie filling in a greased 1-1/2-qt. slow cooker. Sprinkle with cake mix and pecans. Drizzle with butter. Cover and cook on high for 3 hours or until topping is golden brown. Serve warm, with ice cream if desired.
