Contributed by: Dolores Millings, James Island
Makes 12-16 servings
1 (18.25-ounce) box package yellow cake mix
1 (20-ounce) can crushed pineapple, undrained
1 (21-ounce) can cherry pie filling
½ cup. (1 stick) butter, cut in thin slices
1 cup chopped pecans
Preheat oven to 350 degrees. Grease a 13x9x2-inch baking pan. Spread undrained pineapple over bottom of the pan. Pour cherry pie filling in and spread into an even layer. Pour dry cake mix onto the cherry layer and spread evenly. Sprinkle nuts over cake mix. Scatter butter slices over top.
Bake for 50 minutes. Serve warm or refrigerate and serve cold.
Note: Blueberries or apple pie filling can be substituted for pineapple.
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