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Cherry Crunch Cake

Yield: 12 to 15 servings

Ingredients:

  • 2 (21 ounce) cans cherry pie filling
  • 20 ounce can crushed pineapple, undrained
  • 18 1/4 pkg yellow cake mix
  • 1 1/2 stick butter, sliced
  • 1 cup chopped pecans
  • 1/2 bag coconut (optional)
  • ice cream (optional)

Directions:

  1. Lightly grease 13" x 9" pan
  2. Layer cherries and pineapple
  3. Sprinkle cake mix on top of pineapple
  4. Layer margarine over cake mix
  5. Layer coconut and pecans
  6. Bake 350° for 45 minutes or until golden brown
  7. Serve with ice cream

Web Site by: A Safer Company LLC