This recipe, which is great served warm with a scoop or two of vanilla ice cream, comes from my paternal grandmother, who I liked to call Nanae. As a side note, you can substitute peaches, strawberries, etc. If you want the cake to be a little dryer, cover with foil and cook a little longer.
- 1 cup cherry pie filling
- 1 box Duncan Hines golden butter cake mix
- 2 sticks melted butter
- 1 x 15-oz can crushed pineapple (use the juice too)
- 1 cup coconut
- 1 ½ cups pecans