DIRECTIONS:
1 16 oz can of cherry pie filling (you can also use apple)
1 cup crushed pineapple (do not drain)
1 box of yellow cake mix
1 cup chopped nuts (I use pecans)
1 stick of butter cut into small pieces
DIRECTIONS:
Lightly grease a 9 x 13 pan. Spread can of pie filling in pan. Cover with crushed pineapple.
Spread dry cake mix evenly over the fruit.
Sprinkle with nuts and then the butter.
Bake for 1 hour at 350 degrees.
Once cooled you can top with whipped cream or cool whip if desired.
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