2 sticks salt-free butter
1 can Splenda-sweetened cherry pie filling
1 can crushed pineapple in its own juice
1 cup unsweetened coconut
1 cup chopped pecans
1 box sugar-free yellow cake mix
Preheat oven to 350 degrees.
Melt the butter in a 9 x 13-inch baking pan.
Layer the following in the pan as listed, pie filling, pineapple, coconut, and pecans. Sprinkle the dry cake mix evenly over all.
Bake at 350 degrees for 45 minutes or until brown on the top.
Note: This is just as good with other pie fillings such as blueberry, strawberry, etc.
Note: File Photo