"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali
1 (21 oz.) can cherry pie filling 1 (20 oz.) can crushed pineapple (do not drain) 1 yellow cake mix 1 c. flake coconut 1 c. nuts 1 1/4 sticks melted butter
Preheat oven to 350º. Spread the cherry pie filling evenly on bottom of greased 9X13 pan. Layer the undrained pineapple on top of cherries. Sprinkle the dry cake mix over the pineapple. Cover with melted butter. Top with coconut and nuts. Bake @ 350º for about 1 hour. Top with whipped cream or ice cream to serve.
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