1 Yellow cake mix
1 cn Cherry pie filling
1 cn Crushed pineapple
1 Stick oleo (or more)
1 c Pecans; whole (or more)
1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using
#2 cans of pineapple and cherry pie filling, spread the crushed
pineapple (include the juice) on the bottom of the pan. Now spread
the
cherry pie filling over or around the pineapple. 3. Sprinkle the
==dry== cake mix over the top. 4. Place whole (or chopped) pecans
over the dry cake mix. 4. On top of the pecans and dry cake mix,
place thin slices of butter or
oleo over the top…about 1/2″ apart. 5. Bake for 1 hour or until
golden brown.
Clem’s substitution: Apple Pie Filling. Before sprinkling the cake
mix sprinkle cinnamon and brown sugar over the fruit.
Taken from: IT NEVER TURNS OUT THE SAME WAY COOKBOOK A
Yields
1 Servings