1 cn (21oz) cherry pie filling, 1 cn (16oz) crushed pineapple,
-regular or lite -undrained
1 ea Pk Sweet ‘n Low, if using 1 ea Pk Betty Crocker light
-lite pie filling -white or yellow cake mix
1 t Almond extract, if using 1 c Liquid Butter Buds
-lite pie filling
Place pie filling in a glass casserole (9 1/2 x 11″). Add pineapple.
Sprinkle dry cake mix over top of fruit. Pour liquid Butter Buds on
top. Bake at 350F. until golden brown, about 35-4 minutes. Check for
doneness after 30 minutes. This can be topped with Dream Whip or
nonfat frozen yogurt. It is best served warm. Per sugar serving: 120
cal., 1.5g ft (11%), 0mg chol., 0g fiber, 1g pro., 26g carb., 234mg
sod. Per S&L serving: 111 cal., 24g carb. Butter Busters by Pam
Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 3-95.
Yields
24 ———-
