Recipe Collection |  Share a Recipe 

Submitted by: Becky Holsinger from Belpre, OH
Originally shared on the web 12/28/2018

20-oz. can crushed pineapple, well drained
2 21-oz. cans cherry pie filling
18-1/2 oz. pkg. white cake mix
1/2 c. butter, thinly sliced
3/4 c. chopped pecans
Garnish: whipped cream or ice cream

Spread pineapple evenly in an ungreased 13"x9" baking pan. Spoon pie filling over pineapple. Sprinkle dry cake mix on top; dot with butter and top with pecans. Bake at 350 degrees for 45 minutes, or until bubbly and topping is golden. Serve warm or cooled, garnished as desired. Serves 12 to 15.