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Ingredients
- 2 cans (20 oz.) crushed pineapple, one drained
- 1 package white cake mix
- 1/2 c. butter or margarine, cut up
- 2 c. pecans, toasted
- Ice cream or whipped topping
Method
- Drain 1 can crushed pineapple and spread both cans of pineapple on bottom of a lightly greased 13 x 9 inch pan. Sprinkle cake mix over fruit.
- Dot evenly with butter; sprinkle with pecans.
- Bake at 350° for 45 to 50 minutes or until golden and bubbly. Serve with ice cream or topping.