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TEXAS BRAG CAKE
Brenda White/Pearfest Cookbook
Monday, May 17, 1999 – Recipe #2280
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.