☆☆☆☆☆ 0 votes0
1 can(s)20 ounce crushed pinapple in heavy syrup
1 can(s)21 ounce cherry pie filling
1 pkgyellow cake mix
1 oz3 ounces of pecans chopped
1/2 cbutter or margarine
How to Make Heloise Pinapple Cherry spoon cake
- preheat oven to 350 degrees.
Grease a 9 by 13 inch glass baking pan.
- Spread pineapple with its syrup evenly in the pan. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the mixture, then the chopped nuts over all.
- Thinly slice the chilled butter or margarine, then lay the slices evenly over the other ingredients. Bake for 50 minutes or until golden. Serve warm. Makes 12 servings.
- * Let the cake cool for 10 minutes on a wire rack before trying to remove the cake from the pan.