1 (21-ounce) can cherry pie filling
1 (8½-ounce) can crushed pineapple, undrained
1 cup slivered almonds, toasted
1½ cups semisweet chocolate morsels
1 cup flaked coconut
1 (18.25-ounce) package chocolate cake mix
½ cup (1 stick) butter or margarine, melted
Whipped cream, for garnish
Preheat the oven to 350 degrees. Grease a 13 × 9-inch baking dish. Pour the cherry pie filling into the prepared dish and spread evenly.
Spread the crushed pineapple over the cherry filling. Sprinkle with the almonds, chocolate morsels, and coconut. Sprinkle the cake mix over the top. Pour the melted butter evenly on top.
Cover with aluminum foil and bake 30 minutes. Remove the foil and bake 15 to 20 minutes longer, or until a wooden pick inserted in the center comes out clean. Serve with whipped cream.
Makes 10 to 12 servings
Linda Lee Parker, Royal Highness, Skye O’Malley
Roswell Red Hots,
Roswell, Georgia