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Cherry-Pineapple Dump Cake
 
20 oz. can crushed pineapple, undrained
21 oz. can cherry pie filling
18.25 oz. package yellow cake mix
3/4 cup butter or margarine, melted
1/2 cup chopped pecans
 
Spread crushed pineapple onbottom of lightly greased 13 x 9 pan. Top pineapple with cherry pie filling and sprinkle cake mix evenly overfruit.  Drizzle with melted butter andsprinkle with chopped pecans.
 
Bake at 350 for 50 – 60 minutesor until golden brown and bubble.  Servewith ice cream.
 
 

 
Phyllis Chinn
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