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1 can (20 ounces) crushed pineapple
1 box (16 ounces) yellow or white cake mix
1 can (20 ounces) cherry or peach pie filling
1 stick margarine
3/4 cup pecans, chopped
Start by draining can of pineapple in strainer. Then spread pineapple in a 9x13-inch cake pan that has not been greased. Spread the pineapple evenly. Spoon the pie filling over the pineapple and spread evenly. Dump the cake mix (dry) over the fruits and spread evenly. Slice margarine in small chunks and place all over the cake mixture. Sprinkle the chopped pecans all on the cake. Bake the cake at 350 degrees for 50 minutes. Serve with Cool Whip warm or serve it plain.