- Dump 2 cans of fruit into the bottom of a 9×13 pan.
- Dump the cake mix on top of the fruit.
- Add thin sliced of butter over top of the cake mix.
- Bake @ 325 degrees F (165 degrees C) for 40 minutes or until golden brown.
This is a template, change it up or down, remember the idea is not to do any real work, and keep the liquid in there, since the liquid is what makes these stop drying out.
1 (21 ounce) can cherry pie filling
1 (20 ounce) can crushed pineapple, drained
1 (18.25 ounce) package yellow cake mix
1 cup margarine, melted
1 cup flaked coconut
1/2 cup chopped walnuts
My variation is to swap the melted margarine (a time consumer) with 1/2 a block of butter, just chop into slices of grease and lay on top ; and sub the nuttytoppings with chocolate chip buttons.