Fruit And Nut Crisp

6 ingredients
6 steps

Ingredients

  • 1 (21 oz.) can cherry pie filling
  • 1 (21 oz.) can crushed pineapple (in own juice)
  • 1 box cherry chip cake mix
  • 1/2 c. melted margarine
  • 1 c. coconut
  • 1 c. chopped pecans

Directions

  1. 1
    Spread cherry pie filling and pineapple into bottom of an ungreased 13 x 9-inch pan.
  2. 2
    Pour dry cake mix over this.
  3. 3
    Pour melted margarine over cake mix (margarine will not saturate all cake mix).
  4. 4
    Layer coconut and nuts on top.
  5. 5
    Bake in a 325° oven for 55 to 60 minutes. Should be golden brown.
  6. 6
    May bake longer if you like a crisper crust. Serve warm or cold and if desired, top with ice cream or Cool Whip.

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