| CATEGORY |
CUISINE |
TAG |
YIELD |
|
German |
Cakes, Cookies |
12 |
Servings |
INGREDIENTS
| 1 |
|
Box cake mix |
| 20 |
oz |
Crushed pineapple in syrup |
|
|
Undrained |
| 1 |
cn |
Cherry pie filling |
| 1 |
c |
Pecans — chopped |
| 1/2 |
c |
Margarine |
INSTRUCTIONS
* Use a standard sized cake mix, but do not use one with pudding in the
mix. Some good choices are German chocolate or plain chocolate mix. Use a
13 x 9 x 2-inch pan -- important for even baking. Do not grease pan.
1. Pour the undrained pineapple in pan and spread evenly. Layer the pie
filling fairly evenly over pineapple. Sprinkle the dry cake mix over and
pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix
and dot with the margarine cut into tiny pieces. 2. Preheat oven to
350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with
fingers. Serve warm or cold.
Recipe By : Jo Anne Merrill
File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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