1-8¼oz can crushed pineapple, undrained
½ cup slivered almonds, toasted
1 cup semisweet chocolate morsels
1 cup sweetened flakes coconut
1-18¼oz package devil’s food cake mix
½ cup butter or margarine, cut up
ice cream or whipped topping
Layer
cherry pie filling, crushed pineapple, slivered almonds, chocolate morsels, and
flaked coconut in a lightly greased 13 x 9 inch baking
dish. Sprinkle cake mix over layers, and
dot evenly with butter. (Ginny says she thinks
it is better to melt the butter and pour over the cake mix.) Bake at 350º degrees for 45 to 50 minutes or
until golden and bubbly. Serve with ice
cream or whipped topping.
