1 (20 oz.) can crushed pineapple with juice, undrained
1 (21 oz.) can cherry pie filling
1 pkg. (18oz.) yellow, white or pineapple cake mix
1 cup chopped pecans or walnuts
1/2 cup (1 stick) butter or margarine, cut into thin slices
Preheat oven to 350ºF. Grease a 13x9-inch pan.
Dump pineapple with juice into pan. Spread evenly. Dump in pie filling. Sprinkle cake mix evenly over cherry layer. Sprinkle pecans over cake mix. Dot with butter.
Bake 50 minutes or until top is lightly browned. Serve warm or at room temperature.
Makes 12 to 16 servings.
Date: Nobember 1, 2002