RUDOLPH’S NO-MIX CHERRY PINEAPPLE NUT CAKE

Christian Gage, Genoa, Ark.

Ingredients:

1 20-oz. can pineapple in heavy syrup

1 21-oz. can cherry pie filling

1 package yellow cake mix,

2 layer size

13-oz. package chopped pecans

1/2 stick butter or margarine, chilled

Directions: Grease 9x13 inch baking pan. Spread pineapple with its syrup evenly in the pan. Spoon cherry pie filling evenly over the pineapple. Sprinkle dry cake mix evenly over mixture, then the chopped nuts on top. Slice thinly the chilled butter/ margarine, then place evenly over the other ingredients. Bake 50 minutes or until golden. Serve warm. Makes 12 servings.