1 cn (20 oz.) crushed pineapple
-in juice
1 cn (21-oz.) prepared cherry pie
-filling
1 pk Duncan Hines yellow cake mix
1/2 c Coarsely chopped pecans
1/4 c Canola oil
1 c Water
Lightly coat a 9x13x2″ pan with non-stick cooking spray. Heat oven to 350
degrees. Dump the undrained pineapple into the pan and spread evenly across
the bottom. Dump in the cherry pie filling; spread evenly. In a separate
bowl, stir together the cake mix, canola oil and water. Stir just enough to
blend but do not overbeat.
Pour the batter evenly over the pie filling. Sprinkle the pecans over the
cake batter. Bake for 40 minutes or until the cake layer is crusty and
golden.
Yields
12 Servings