Angie Schaedel (Lincoln Friend)
1 (20 oz) can of crushed pineapple (undrained)
1 – can pie filling (I usually use cherry or peach)
1 – box yellow cake mix
1 stick of butter or margarine
- In 9×13 pan layer pineapple and pie filling.
- Top with cake mix and “dot” it with the butter.
- Bake at 375* for 40-45 minutes or until browned on the top.