Convenience

This is an old “easy recipe” which is deliciously deadly. Eat with care. The “Cherry Pineapple” rendition is just one way this cake can be prepared; the basic recipe can be altered to use any flavor of cake mix with any variety of canned fruits. Special Equipment 9x13" Cake Pan Preheat Oven Preheat oven to 350°F. Ingredients 1 can cherry pie filling 1 can crush pineapple, in natural juice ½ cup chilled butter, cut into half tablespoon pieces 1 packaged yellow cake mix Preparation Grease a 9x13" cake pan. Dump cherry pie filling into cake pan. Dump crushed pineapple (including juice) into cake pan. Stir to combine cherries and pineapples; spread evenly. Dump yellow cake mix atop fruits; spread evenly. Evenly distribute butter pieces over top of cake. Bake Bake 45 minutes or until cake mix is golden brown. Variations Strawberry pie filling with chocolate cake mix

Patricia Ku’s famous “Deep Sea Salad” Special Equipment 8x8x2" cake pan Blender Ingredients 1 package Orange Jello 4 cups Water, boiling 2 ½ cups Mini Marshmallows 1 cup Heavy Cream 8 ounces Cream Cheese ½ cup Mayonnaise 1 package Lime Jello Preparation Combine orange jello with 2 cups boiling water. Stir 2 minutes; pour into blender. Add into blender; process until smooth mini marshmallows heavy cream cream cheese mayonnaise Pour into an 8x8 cake pan. Refrigerate overnight. Combine lime jello with 2 cups boiling water, stir 2 minutes. Cool to room temperature. Pour over refrigerated mixture. Refrigerate until set.