INGREDIENTS

INSTRUCTIONS

Preheat oven to 350. Grease 13x9x2-inch pan. Dump undrained pineapple
into pan; spread evenly over pineapple. Dump in the pie filling and
spread evenly over pineapple. Dump dry cake mix onto cherry layer;
spread evenly. Sprinkle pecans over cake mix. Put margarine, cut into
thin slices, on top. Bake for 48-53 minutes. Serve warm or cold. Can
be served with ice cream or whipped topping.  Variations: (1) Sprinkle
1 to 1 1/2 cups chopped nuts and/or flaked  coconut on top of cake
mixture before adding butter layer.  (2) Substitute apple sauce for the
cherry pie filling.  (3) Substitute 2 cans of sliced peaches, drained,
for both the cherry  and pineapple. Sprinkle a little ground cinnamon
over the peaches  before adding the dry cake mix.  (4) Substitute
canned apple pie filling for the crushed pineapple.  (5) Substitute
butter pecan cake mix and 2 cans apple pie filling.  Sprinkle 1/4 cup
brown sugar over filling before sprinkling the cake  mix on top.  (6)
Substitute 1 can of strawberry pie filling for the cherry pie  filling.
Before adding fruit to the baking dish, cover bottom with  1/2 cup
melted butter or margarine. Then add combined fruit, cake  mix, 1 cup
chopped nuts and 1 cup flaked coconut. Top with evenly  distributed
melted butter or margarine.  Recipe by: NAWK/Internet  Posted to
recipelu-digest Volume 01 Number 559 by Crane Walden
<cranew@foothill.net> on Jan 19, 1998

A Message from our Provider:

“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 187
Calories From Fat: 122
Total Fat: 14.2g
Cholesterol: 1.1mg
Sodium: 68.8mg
Potassium: 91.4mg
Carbohydrates: 15.2g
Fiber: 1.2g
Sugar: <1g
Protein: 1g