21 oz. can cherry pie filling 18 1/2 oz. package devil’s food cake mix (without pudding) 1 c. chopped pecans 1/2 c. (1 stick) butter, melted Chocolate shavings (optional, I didn’t use these) Spread drained pineapple in a lightly greased 13×9 inch pan. Add pie filling, spreading gently. Sprinkle dry cake mix over pie filling. Sprinkle with pecans. Combine butter and reserved pineapple liquid. Drizzle on cake mixture. Bake at 325 for 45 to 50 minutes. Cool and cut into squares (I just scooped it up like a bread pudding), top with whipped cream and (optional) chocolate shavings. recipe adapted from: allrecipes
VERSION #2
2 cans cherry pie filling
1 can Cherry Coke
1 cup chocolate chips
cake mix- I used Duncan Hines Butter Fudge Recipe
1 cup chocolate chips
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Christmas Upside-Down Fruit Cake
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Think pineapple upside down cake – but substituting your favorite fruits
for the pineapple over the holidays. One great thing about this recipe is
that you...