1 tall can crushed pineapple

1 can pie fillling

1 white cake mix

2 sticks butter

1/2 box light brown sugar

1 & 1/2 cups of pecan

Put tall can of crushed pineapple into sheet cake pan. Level can of pie filling on top of pineapple. Sprinkle white cake mix on top of pie filling. Put 2 sticks butter in pats on top of cake mix. Sprinkle 1/2 box of light brown sugar on top of butter pats. Sprinkle 1 & 1/2 cups of pecans on top of sugar. Bake at 325 to 350 degrees for approximately 45 minutes. This cake is very rich and vanilla ice cream is good on top.

Recipe by E. Jean Sharpe

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