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Ingredients
- 1 - 21ounce can cherry pie filling
- 1 - 16 ounce can crushed pineapple, with juice
- 1/2 box white cake mix (plain white mix)
- 1/2 cup coarsely chopped pecans
- 1/2 cup unsalted butter, cut into thin slices
Directions
- preheat oven to 325
- pour the cherry pie filling into a 13x9 inch glass baking dish and smooth evenly over the bottom of dish with a spatula. pour canned pinapple over the pie filling. sprinkle with white cake mix completely over the pineapple. place pecans evenly over cake mix. top with slices of butter. bake about 45 minutes or until cake appears golden brown and bubbly. serve warm right from the dish with a dollop of whipped cream or ice cream
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