Difference between revisions of "Layered Cherry Cake"
m ((Minor) Code cleanup. Report a problem) |
RealRecipes (talk | contribs) m (Text replace - "Directions" to "Procedures") |
||
| (One intermediate revision by the same user not shown) | |||
| Line 10: | Line 10: | ||
* 1/2 cup nuts | * 1/2 cup nuts | ||
* 1 cup margarine | * 1 cup margarine | ||
| − | == | + | == Procedures == |
# Lightly grease a 9 by 13 inch cake pan. | # Lightly grease a 9 by 13 inch cake pan. | ||
Latest revision as of 16:44, 16 July 2012
Description
This is a quick recipe that I got from a family cookbook. It seemed a little unusual to me at first, but it was a big hit with my DH! I like to use pecans in this, but you could use just about any nut. I like to chop the nuts, but you don't have to. I also typically don't use the whole can of pineapple.
- 1 9 by 13 inch cake
- 1 hour 15 mins prep
Ingredients
- 1 (20 ounces) can cherry pie filling
- 1 (20 ounces) can crushed pineapple
- 1 (21 ounces) box white cake mix or yellow cake mix
- 1/2 cup nuts
- 1 cup margarine
Procedures
- Lightly grease a 9 by 13 inch cake pan.
- Spread the cherry pie filling evenly in the bottom of the pan.
- Slightly drain the pineapple. Spread pineapple over the cherry pie filling.
- Sprinkle the dry cake mix over the pineapple, followed by the nuts.
- Thinly slice the margarine and place it on top.
- Bake in a 350 degree oven for 45 minutes.
- Let cool slightly before cutting.
