** Pineapple Cherry Cake **
Preheat oven to 350 degrees
1 package yellow cake mix, divided (18.25 oz mix)
1 20 ounce can of crushed pineapple
1 can of pitted cherries, 15.5 ounce can, drained
1 cup of chopped pecans (walnuts are ok too)
1 cup of melted butter
dash of pure vanilla extract
optional( sprinkle some coconut into layering)
Evenly spread the can of pineapple into an ungreased baking pan, 13x9.
Sprinkle about half of the cake mix on top of the pineapple, and then spread cherries out over this. Sprinkle remaining cake mix over this, and add nuts.
Drizzle melted butter over all, and bake at 350 degrees for 45-50 minutes.
**Simple Pound Cake (margarine version)**
Preheat oven to 300 degrees
1 cup of margarine
1 and 2/3 cup of sugar
1 Teaspoon vanilla
2 cups of all purpose flour
optional, strawberries and whipped cream for top of cake
Cream the margarine, then blend in the sugar, vanilla and eggs.
Gradually, mix in the flour and pour into a greased and floured 9x5 loaf pan.
Bake at 300 degrees for about 1 to 1 and a half hours.
Serves 8-10 people