MM BY HELEN PEAGRAM 8 oz Crushed pineapple
21 oz Cherry pie filling
18 1/2 oz Devil’s Food Cake Mix
1 c Chopped pecans
1/2 c Butter or margarine —
Melted Whipped topping
Drain pineapple, reserving liquid. Spread pineapple in lightly greased 13-by-9-by-2-inch pan; add pie filling, spreading gently over pineapple.
Sprinkle dry cake mix evenly over pie filling. Top with pecans. Combine melted butter or margarine with the reserved pineapple juice. Drizzle over mixture in pan. Bake at 350 degrees for 35-40 minutes. Cut into squares and top with whipped topping. Formatted by Susan Wolfe
Recipe By : Tampa Bay Online
From: Nancy Berry <nlberry@prodigy.Net>
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