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“This is a quick recipe that I got from a family cookbook. It seemed a little unusual to me at first, but it was a big hit with my DH! I like to use pecans in this, but you could use just about any nut. I like to chop the nuts, but you don't have to. I also typically don't use the whole can of pineapple.”
READY IN:
1hr
YIELD:
1 9 by 13 inch cake
UNITS:
US

Ingredients Nutrition

Directions

  1. Lightly grease a 9 by 13 inch cake pan.
  2. Spread the cherry pie filling evenly in the bottom of the pan.
  3. Slightly drain the pineapple. Spread pineapple over the cherry pie filling.
  4. Sprinkle the dry cake mix over the pineapple, followed by the nuts.
  5. Thinly slice the margarine and place it on top.
  6. Bake in a 350 degree oven for 45 minutes.
  7. Let cool slightly before cutting.

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