Ingredients
1 bag (10 oz.) frozen raspberries, thawed or 3 cups fresh
1 can (16 oz.) unsweetened crushed pineapple
1 package yellow or white cake mix
1/2 cup butter
1/4 cup walnuts, chopped, optional
Directions
Place raspberries and pineapple in a 9-by-13-inch pan; stir to blend.
Sprinkle powdered cake mix evenly over fruit. Melt butter and drizzle evenly over cake mix. Press in chopped nuts if desired. Bake at 350 degrees for 45 minutes or until bubbly and golden.
Cool slightly and serve with whipped cream or ice cream if desired. Makes 12 servings.
Note: Other fruit combinations may be used: blueberry/apple, raspberry/apple, blueberry/pineapple or cherry/apple. Use one canned fruit and one frozen or fresh for best results.
Each serving contains 379 calories; 11 gm fat; 105 mg sodium; 21 mg cholesterol.