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Ingredients
- 1 (1 lb. 5 oz.) can cherry pie filling
- 1 can (large) crushed pineapple, drained
- 1 pkg. yellow or white cake mix
- 1 stick margarine
- 1 c. chopped pecans
Method
- Preheat oven to 350°.
- Spread pie filling and pineapple in bottom of a 9 x 13-inch pan.
- Pour dry cake mix evenly over pie filling. Sprinkle nuts and margarine over top of dry cake mix. Bake at 350° for 40 to 50 minutes or until golden brown.