If I can think of any recipes I’ve stolen from my Mama’s kitchen, this is the first one that comes to mind. To bad stealing her potato salad recipe hasn’t been that easy!
Not only is this scrump-didily-icious! Its easy peasy to make.
2 Cans of Cherries
2 Cans of Crushed Pineapples
1 box of yellow cake mix
1 stick of butter
1 cup of chopped pecans
Preheat oven at 350 degrees
Layering your ingredients in a rectangular pyrex dish (I used my silicone bakeware or use any rectangular bakeware).
First, pour in your cans of cherries.
Next, pour in your cans of crushed pineapples. Make sure you spread all ingredients out neatly
Follow with your yellow cake mix. Now, you will not need the entire box but make sure there’s a nice even layer spread over your crushed pineapples (use a generous amount).
Take your stick of butter & melt it either in the microwave or in a small sauce pan. Pour it on top of the layer of cake mix.
Lastly, take your chopped pecans and spread over top.
Bake it for a 1 hr to a 1hr and 30 min. Allowing the top to become a light golden brown. (Its going to form a crust on top)
Let cool. You can place it in the refrigerator to serve cold and it also taste delicious served with ice cream. I served mine with butter pecan ice cream. (The reason for mine being minus the nuts)