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Add a photoServings: 12
Ingredients
- 1 can (20 ounce.) crushed pineapple in juice
- 1 can (21-ounce.) prepared cherry pie filling
- 1 pkt Duncan Hines yellow cake mix
- 1/2 c. Coarsely minced pecans
- 1/4 c. Canola oil
- 1 c. Water
Directions
- Lightly coat a 9x13x2" pan with non-stick cooking spray. Heat oven to 350 degrees. Dump the undrained pineapple into the pan and spread proportionately across the bottom. Dump in the cherry pie filling; spread proportionately. In a separate bowl, stir together the cake mix, canola oil and water. Stir just sufficient to blend but don't overbeat.
- Pour the batter proportionately over the pie filling. Sprinkle the pecans over the cake batter. Bake for 40 min or possibly till the cake layer is crusty and golden brown.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 123g | |
| Recipe makes 12 servings | |
| Calories 287 | |
| Calories from Fat 100 | 35% |
| Total Fat 11.4g | 14% |
| Saturated Fat 1.25g | 5% |
| Trans Fat 0.02g | |
| Cholesterol 1mg | 0% |
| Sodium 288mg | 12% |
| Potassium 101mg | 3% |
| Total Carbs 45.13g | 12% |
| Dietary Fiber 1.1g | 4% |
| Sugars 9.04g | 6% |
| Protein 2.33g | 4% |
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