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TEXAS BRAG CAKE

Brenda White/Pearfest Cookbook

Monday, May 17, 1999 Recipe #2280

Ingredients:

1 can cherry pie filling

1 can coconut

1 c chopped pecans

1 c crushed pineapple with juice

2 sticks margarine

1 box butter cake mix

Directions: In 9x13-inch pan, melt 1 stick margarine. Mix pie filling and pineapple with melted margarine. Add dry cake mix. Place coconut and pecans on top of cake mix. Slice 1 stick margarine on top of pecans. Bake at 375° for 35-40 minutes.