1 box yellow cake mix
20 oz crushed pineapple
21 oz cherry pie filling
1 C butter or margarine
½ C chopped pecans
Preheat oven to 350°F (or 325°F if using a glass pan). Dump undrained pineapple into a 9×13″ pan and spread evenly. Spoon cherry pie filling over pineapple. Sprinkle cake mix evenly on top. Cut butter into thin slices and layer on cake mix. Top with nuts. Bake for 1 hour, or until bubbly and slightly golden on top. Cool until just warm, then serve with ice cream.
Yields: 8-12 servings
Time to make: 1 hr + 15 minutes
Source: Kathy Hoffman