This recipe for Cherry Crisp by Joanie, by John L. Reimer, is from Sacred Heart Cookbook ,
one of the cookbooks created at FamilyCookbookProject.com. We help
families or individuals create heirloom cookbook treasures.
1 can crushed pineapple 1 can cherry pie filling 1 pkg. yellow cake mix 1/4 lb. stick butter
1. In a 9 x 13 in. pan (do not grease) place crushed pineapple and cherry pie filling, and mix together. 2. Cover with yellow cake mix 3. Dribble 1 stick of butter 4. Nake 1 hr. at 375 degrees until starting to brown.
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