1/2 cup butter or margarine, melted
1 21-oz can pie filling (I used apple, others suggest cherry)
1 8-oz can crushed pineapple, undrained
Note: more fruit needed!
- Preheat oven to 350 degrees. In large bowl, stir together cake mix and butter until crumbly.
- Spread pie filling and pineapple in ungreased 9 / 12 pan. Sprinkle cake mix mixture evenly over fruit.
- Bake 38 - 44 min. or until deep golden brown. Cool 30 minutes.
- Store loosely covered.