Preheat oven to 350 degrees (325 for glass baking dish). Have a 9 x 13 inch baking pan ready.
I use a dump cake pan.
Dump undrained Pineapple into dish and spread out evenly. Using a spoon, dump globs of cherry pie filling evenly on top of Pineapple. Sprinkle half of Coconut and half pecans on top of Cherry pie filling. Sprinkle the cake mix evenly over the layers. Cut butter with a knife and place slices evenly over cake mix. Sprinkle Nuts and Coconut over top.
Bake for 1 hour.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (269g)|
|Recipe Makes: 10 Servings|
|Calories from Fat: 86 (12%)|
|Amt Per Serving||% DV|
|Total Fat 9.6g||13 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 3.7g|
|Polyunsanturated Fat 3.3g|
|Cholesterol 1mg||0 %|
|Sodium 353.5mg||12 %|
|Potassium 285.7mg||8 %|
|Total Carbohydrate 140g||41 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 136.2g|
|Protein 11g||16 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 693
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