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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:
- Lightly grease 13" x 9" pan
- Layer cherries and pineapple
- Sprinkle cake mix on top of pineapple
- Layer margarine over cake mix
- Layer coconut and pecans
- Bake 350° for 45 minutes or until golden brown
- Serve with ice cream