Pre-heat over to 350
Butter a 9 by 13 baking dish
DUMP the 2 cans of pie filling into baking dish and spread evenly in the bottom of the dish.
Carefully DUMP, evenly WITHOUT DRAINING, the CRUSHED Pineapple over top of the pie filling. The excess liquid in the Crushed Pineapple is what will moisten the cake mix so it needs to be spread fairly evenly over the pie filling.
Sprinkle the Golden Cake Mix over the top of the Crushed Pineapple evenly covering the entire pan with the dry cake mix.
Sprinkle evenly, the melted butter over top of the dry cake mix.
Bake at 350 for 50 minutes or until golden brown and crisp on top.
Let cool slightly or longer. Can be eaten warm or cool. It never lasts long enough in our house to eat cold.
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