By Melinda Bunyard
1 can cherry pie filling
1 can crushed pineapple
1 box yellow cake mix
1 stick of butter melted
Spray a 9x13 baking dish with cooking spray. Spread cherry pie filling evenly on the bottom of the dish. Spread crushed pineapple on top of the cherries. Spread cake mix on top of the pineapple breaking up any lumps. Pour melted butter on top of the cake mix. Bake at 350 for 30 min or until top is browned. Coconut can be added to the top in the last 5 min. of baking.
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