Cherry Pineapple Dump Cake
|Canned light cherry pie filling||20 Ounce (1 Can)|
|Canned crushed pineapple in juice||20 Ounce, undrained (1 Can)|
|White cake mix||18 1⁄4 Ounce (1 Package)|
|Light butter||1⁄3 Cup (5.33 tbs), cut into small pieces|
|Chopped pecans||2 Tablespoon|
1. Preheat oven to 350°.
2. Pour pie filling into a 13 x 9-inch baking dish coated with cooking spray, top with pineapple. Sprinkle cake mix evenly over fruit, dot with butter. Sprinkle with pecans.
3. Bake at 350° for 40 minutes or until golden.