* Use a standard sized cake mix, but do not use one with pudding in the mix. Some good choices are German chocolate or plain chocolate mix. Use a 13 x 9 x 2-inch pan -- important for even baking. Do not grease pan. 1. Pour the undrained pineapple in pan and spread evenly. Layer the pie filling fairly evenly over pineapple. Sprinkle the dry cake mix over and pat down with fingertips VERY LIGHTLY. Sprinkle the chopped pecans over mix and dot with the margarine cut into tiny pieces. 2. Preheat oven to 350 degrees. Bake for 50-55 minutes, or until set when pressed lightly with fingers. Serve warm or cold. Recipe By : Jo Anne Merrill File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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|Serving Size: 1 Serving (94g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 136 (67%)|
|Amt Per Serving||% DV|
|Total Fat 15.1g||20 %|
|Saturated Fat 2.8g||14 %|
|Monounsaturated Fat 7.3g|
|Polyunsanturated Fat 4.6g|
|Cholesterol 0mg||0 %|
|Sodium 181.5mg||6 %|
|Potassium 81.9mg||2 %|
|Total Carbohydrate 17.5g||5 %|
|Dietary Fiber 0.5g||2 %|
|Sugars, other 17g|
|Protein 0.3g||0 %|
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Calories per serving: 203
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