Pineapple and cherry pie filling go in the pan first.
This cake is made in a 13x9 inch dish, so there's plenty
for sharing.
Dry cake mix + the butter goes in next.
I cut the butter into 48 pieces so it's evenly spaced on the top of the cake mix.
You'll bake the cake for 25 minutes, then sprinkle the pecans over the top.
Then, it goes into the oven for another 15 minutes.
The pecans toast perfectly
this way!
I love serving it warm from the oven, with a scoop of vanilla ice cream on top.
Whipped cream would be delicious instead of ice cream!