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Ingredients
- 1 (21 oz.) can cherry pie or your choice fruit filling
- 1 (8 oz.) can crushed pineapple packed in juice
- 1 (18 oz.) box yellow or white cake mix
- 1 c. pecans, walnuts or almonds, chopped
- 1 (4 oz.) stick butter, cut in pieces
Method
- Grease a 9 x 13-inch pan.
- Dump in, in order, the cherries, undrained pineapple, dry cake mix and nuts.
- Smooth after each layer; do not mix.
- Place the butter pieces on top.
- Bake for 1 hour at 350°.
- Serve with ice cream.