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Ingredients
- 2 cans cherry pie filling
- 1 or 2 cans drained crushed pineapple
- 1 box white or yellow cake mix
- coconut or chopped walnuts
- 2 sticks butter, melted
Method
- Dump into a 13 x 9-inch pan (do not grease) in order listed. Crumble dry cake mix over fruit.
- Sprinkle coconut or chopped walnuts over cake mix.
- Melt butter and drizzle over top.
- Bake 1 hour in 325° to 350° oven.
- Serve cake from the pan with whipped topping or ice cream.