Drain pineapple, save liquid. Spread pineapple in lightly greased 9 x 13 pan. Add pie filling, spread gently. Sprinkle dry cake mix on pie filling; top with pecans. Combine butter & pineapple juice, drizzle on mixture. Bake at 350 degrees for 35 to 40 minutes. Cut into squares; top with Cool Whip. Optionally add chocolate shavings and a cherry on top.
Hi! My name is Kristen Millican and I am so glad you have stopped by! Our family has been harvesting and selling pecans since 1888. I love sharing my favorite pecan recipes, stories about life on our pecan farm, and so much more!