"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste
1 can cherry pie filling 1 lg can crushed pineapple 1 box yellow cake mix 2 sticks butter 1 c chopped pecans
Mix cherry pie filling and crushed pineapple together. Spread on bottom of 13x9 cake pan. Sprinkle cake mix on top. Slice the butter into pads and lay across the top of the cake mix. Sprinkle chopped pecans on top. Bake at 350 degrees 45 minutes or until bubbly.
*Recipes and photos entered into the Family Cookbook Project are provided by the submitting contributors. All rights are retained by the contributor. Please contact us if you believe copyright violations have occurred.