- 1 20 oz. can crushed pineapple (in juice, do not drain)
- 1 can pie filling (I used Blackberry, but you can use cherry, blueberry, peach etc...)
- 1 box yellow cake mix
- 1 1/2 sticks of butter (melted)
- 1 cup of chopped pecans
Pre-heat oven to 350 degrees. Pour un-drained pineapple into a 9x13" pan and spread it out evenly. Using a spoon, spread globs of pie filling evenly on top of the pineapple. Sprinkle the cake mix over the pie filling and pineapple layers and spread evenly with a fork. Sprinkle the chopped pecans on top of the cake mix. Drizzle the melted butter over the cake. Cook for 35-45 minutes or until the top is golden brown, and the juices are bubbling. This is best served warm. I forgot to take a picture when I was making this, but here is a picture I got off Google. Mine looked just like this.