1 can cherry pie filling
1 (20 oz.) can crushed pineapple (use juice also)
1 box yellow cake mix
1 c. angel flake coconut
3/4 c. chopped pecans
2 sticks butter, melted

Lightly grease 9 by 13 inch pan. Pour cherry pie filling evenly over bottom
of pan. Spread pineapple (including juice) over cherry filling. Sprinkle
cake mix evenly over all. Sprinkle coconut over next. Sprinkle pecans next.
Pour melted butter over all evenly. DO NOT STIR or mix layers together. Bake
in 325 degree oven for 1 hour. Cool before cutting. Delicious served with
whipped cream, vanilla ice cream or served plain.






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