1 (20 oz.) can crushed pineapple
2 c. flake coconut
1 1/2 c. dark brown sugar
1 box yellow cake mix (that includes pudding)
2 sticks butter
1/2 c. chopped or crushed pecans
3 unbaked 9-inch pastry shells
Spoon pineapple with juice into pastry shells. Layer coconut over
pineapple. Sprinkle brown sugar over coconut. Cover with a layer of
dry cake mix. Place slices of butter over cake mix (cut as thin as
possible). Sprinkle nuts on top. Bake in preheated oven at 325 degrees for
1 hour. Yields 3 pies.
Submitted for Hope Mullican.
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