Julie Dineen Swartz
- 1 20 oz. can crushed pineapple with juice
- 1 16 oz. can cherry pie filling
- 1 18.5 oz. package yellow cake mix
- 3/4 cup butter
Dump pineapple with juice into buttered 9×13 inch baking pan – spread evenly. Dump pie filling and spread evenly over pineapple. Sprinkle dry cake mix over fruit. Slice butter thinly over top. Bake at 350 for 45 minutes or until golden. Makes 8-10 servings.
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