Dump cake - butter busters^
24 ----------
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | can | (21oz) cherry pie filling, regular or lite |
| 1 | each | Pk Sweet 'n Low, if using lite pie filling |
| 1 | teaspoon | Almond extract, if using lite pie filling |
| 1 | can | (16oz) crushed pineapple, undrained |
| 1 | each | Pk Betty Crocker light white or yellow cake mix |
| 1 | cup | Liquid Butter Buds |
Directions
Place pie filling in a glass casserole (9½ 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.
Submitted By CAROLYN SHAW On 03-01-95