1 20 oz. can Crushed pineapple
1 18-21 oz. can Any flavor pie filling
1 pkg. Any flavor cake mix
1/2 cup Butter or margarine
Grease 13×9 baking pan. Dump first 2 ingredients in baking pan. Mix. Pour dry cake mix, straight from the box, on top. Cut butter into small increments and drop increments on top of dry cake mix.
Cook at 350 degrees for 48-53 minutes. Finished when top is golden brown.
Variation: Devil’s Food Cake Mix and cherry pie filling
1 14 oz. can Sweetened condensed milk
3/4 c. Frozen concentrated lime juice (Do not add water)
8 oz. Whipped Topping
1 Graham cracker crust
Pour first 3 ingredients in a bowl. Mix with spoon. Pour into pie crust. Freeze 8 hours or overnight.
LOUISA’S ZUCCHINI BREAD
2 c. Fresh shredded zucchini (Peeled) Optional: 1/2 Bag of almonds or walnuts
3 c. Flour 1 Bag if chocolate chips
2 tsp. Cinnamon
1/2 tsp. Nutmeg
1/2 tsp. Salt
1 tsp. Baking soda
1/2 tsp. Baking powder
2 c. Sugar
1/2 c. Vegetable Oil
1 16-20 oz. Can crushed pineapple un-drained
Dump and Mix all ingredients in a bowl. Spray 2 loaf pans with non-stick spray. Cook at 400 degrees for 47-53 minutes. Finished when knife comes out mostly clean.
This is a very moist zucchini bread so the knife may not come out clean when testing to see if it’s cooked. Look for wet batter. If you see it, then cook longer in 5 minute increments.