1 can cherry pie filling
1 can crushed pineapple
1 stick margarine or butter
1 box of cake mix: �your choice of white, yellow, or lemon
1/2 cup pecan pieces, if desired

Preparations:� Preheat the oven to 350 degrees.

Mix cherries and pineapple in the bottom of a 13x9 baking dish.

Melt the butter/margarine. �In a large mixing bowl, add the melted butter/margarine to the dry cake mix. �Stir well to wet the mixture. �If necessary, 'knead' the dough with your hands. �Mixture should be just a little dry. �Crumble this mixture over the cherry-pineapple mixture. �Bake for about 15 minutes; remove from the oven, sprinkle with the pecan pieces, and return to the oven to bake for an additional 15 to 20 minutes, or until the crust is a golden brown. �Remove from the oven and allow to cool. �Serve warm or cold. �Serve plain, or with whipped cream, or with a scoop of vanilla ice cream. Original recipe from Sanjuanita Martinez-Hunter.

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