1 Can of crushed pineapple
1 Can of cherry pie filling
1 White cake mix
Spread the crushed pineapple with its juice in the bottom of a 9x13 cake pan. Next dump and spread the cherry pie filling over the pineapple. Then spread the dry cake mix over the pie filling. Finally, slice the butter/marg and place the slices on top of the cake mix. Bake at 375 for 40-50 minutes.
It's incredibly yummy, rib-sticking, make you feel like a little kid again good.
Next, I'm going after Mary for her pea salad, and then this blog will have a perfect meal.
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