2 cans (21 oz.) cherry pie filling
1 package (18.25 oz.) chocolate cake mix
1/2 C butter
1/2 C chopped pecans
Preheat oven to 350° F.
Dump pie filling into ungreased 9 x 13 inch pan. Spread and spread dry cake mix on top of fruit. Cut up butter and dot top of cake. Sprinkle nuts on top of the butter.
Bake 1 hour or until top is bubbly.
Serve with whipped cream.
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