Kit Kat Kake

Kit Kat Kake
Kit Kat Kake

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Friday, May 18, 2012

CHERRY PINEAPPLE CABANA CAKE

CHERRY PINEAPPLE CABANA CAKE 1 (20 oz.) can crushed pineapple in juice (do not drain) 1 (21 oz.) can Cherry Pie Filling 1 (18.25 oz.) package yellow cake mix 1 cup melted butter 1 (7 oz.) bag shredded coconut 1 cup chopped macadamia nuts Preheat oven to 350°F. Lightly grease a 13" x 9" baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Pie Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top. Pour the melted butter over the top, covering evenly. Top with the coconut and nuts. Bake for 50 to 60 minutes or until brown on top and bubbly. Let cool 30 minutes. Serve warm or cooled. Makes 12 servings. Variations: Omit coconut and add extra 1/2 cup of nuts. Substitute pecans, peanuts or cashews for macadamia nuts.
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