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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. This recipe is from an actual cookbook printed by Fundcraft Publishing! 1,000,000+ free recipes and free software at: Cookbooks.com! Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |