- 1 can crushed Dole pineapple, with juice
- 1 can cherry pie filling
- ¾ cup chopped nuts
- 1 box Duncan Hines yellow cake mix (dry)
- 1 stick Land O’ Lakes butter
- Use a 9×12-inch pan, ungreased.
- Spread in layers, crushed pineapple, cherry pie filling, chopped pecans (reserving (1/4 cup), dry cake mix, butter (cut-up in small pieces) and remaining pecans
- Bake about 25 minutes at 350 degrees or until golden brown on top.
- Serve warm with vanilla ice cream.