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"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

layered Cherry Cake Recipe

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This recipe for layered Cherry Cake is from The Cookbook of Elizabeth Ann O'Farrell Zeller, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
1 can cherry pie filling
1 can (1 lb 4oz) crushed pineapple slightly drained
1 box white or yellow cake mix
1/2 c nuts, finely chopped
2 sticks margarine (1 cup)
Directions:
Directions:
Lightly grease a 9x13 inch baking pan and spread the cherry pie filling evenly in pan. Spread peneapple over pid filling and sprinkle dry cake mix over pineapple. Sprinkle nuts over cake mixture. Thinly slice margarine and place over nuts. Bake in 350 oven for 45 minutes.
Personal Notes:
Personal Notes:
Mom didn't have any notes on this, but I have made this one several times. We call it "dump cake" because you just dump ingredients in and never mix. It is delicious.

 

 

 

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