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ACHTUNG: diese Ansicht ist noch experimentell, bei der Konvertierung in dieses Format können unter Umständen Textstellen verloren gegangen sein!
| 1 | Yellow cake mix |
| 1 Dose | Cherry pie filling |
| 1 Dose | pineapple crushed |
| 1 | Stick oleo (or more) |
| 1 Tasse | Pecans; whole (or more) |
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1. Preheat oven to 350 degrees; grease an oblong cake pan. 2. Using #2 cans of pineapple and cherry pie filling, spread the crushed pineapple (include the juice) on the bottom of the pan. Now spread the cherry pie filling over or around the pineapple. 3. Sprinkle the ==dry== cake mix over the top. 4. Place whole (or chopped) pecans over the dry cake mix. 4. On top of the pecans and dry cake mix, place thin slices of butter or
oleo over the top...about 1/2" apart. 5. Bake for 1 hour or until golden brown.
Clem's substitution: Apple Pie Filling. Before sprinkling the cake mix sprinkle cinnamon and brown sugar over the fruit.
Taken from: It Never Turns Out The Same Way Cookbook A Recipe from the Kitchen of Joyce and Clem Kohl
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