1 (20 oz.) can crushed pineapple with juice
1 (21 oz.) can cherry pie filling
1 box of yellow cake mix
1 cup chopped walnuts or pecans
1 (7 oz.) bag of coconut
1 stick of melted butter
Preheat oven to 350° F.
Grease (or Pam) a 13" x 9" baking pan.
Dump pineapple with juice into pan and spread evenly.
Spoon pie filling over top.
Sprinkle cake mix evenly over cherry/pineapple layer.
Add nuts and coconut on top of cake mix.
Pour melted butter evenly over top.
Bake for 30-40 minutes (depending on your oven) until top is lightly browned.
Serve warm with ice cream or cool whip.
____________________________________
There are many variations to this recipe. You can skip the nuts and/or coconut if you wish. Use blueberry instead of cherry if you desire.
My son wants me to try it with apple pie filling instead of cherry next time. I'll probably leave out the coconut and sprinkle some cinnamon sugar over the cake powder before pouring on the melted butter.
1 (21 oz.) can cherry pie filling
1 box of yellow cake mix
1 cup chopped walnuts or pecans
1 (7 oz.) bag of coconut
1 stick of melted butter
Preheat oven to 350° F.
Grease (or Pam) a 13" x 9" baking pan.
Dump pineapple with juice into pan and spread evenly.
Spoon pie filling over top.
Sprinkle cake mix evenly over cherry/pineapple layer.
Add nuts and coconut on top of cake mix.
Pour melted butter evenly over top.
Bake for 30-40 minutes (depending on your oven) until top is lightly browned.
Serve warm with ice cream or cool whip.
____________________________________
There are many variations to this recipe. You can skip the nuts and/or coconut if you wish. Use blueberry instead of cherry if you desire.
My son wants me to try it with apple pie filling instead of cherry next time. I'll probably leave out the coconut and sprinkle some cinnamon sugar over the cake powder before pouring on the melted butter.