(by Shirley McNevich)
1 can apple pie filling
1 - 20oz. can Dole crushed pineapple (do not drain)
1 box Duncan Hines yellow cake mix
1 cup Baker's angelflake coconut
1 cup chopped nuts (optional)
2 sticks Parkay margarine (cold)
Grease a 9 x 13 cake pan. Spread the apple pie filling on the bottom of the cake pan. Spoon the crushed pineapple evenly over the apple pie filling. Sprinkle the dry yellow cake mix powder all over the top. Sprinkle the coconut and chopped nuts over the cake mix. Slice the two sticks of margarine into small slices and spread them evenly over the top. Bake at 350 degrees for 45-60 minutes.
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