Frankie Hinton

Farmerville First Baptist Church Sesquicentennial Cookbook 1847-1997

• 1 can cherry pie filling
• 1 (No. 2 1/2) can crushed pineapple
• 1 package yellow cake mix
• 1 stick oleo, sliced thin
• 1/2 cup pecans, chopped
• 1 cup flake coconut

Grease 9×13 inch pan. Pour pineapple juice, over this put cherry pie filling. Sprinkle cake mix evenly over cherries then spread evenly the coconut and pecans. Put sliced oleo over top and bake 40 to 50 minutes at 325 degrees.

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