This recipe was handed down to me by my mother, who tried to keep things uncomplicated for me. :) It can be served warm, with ice cream, or cold if you are taking it to a pot luck or picnic.
Portion size16 servings
Credits :Lorraine Sherren
light colour (eg, French vanilla)
Preheat oven to 350 F. In a 9x13 pyrex baking dish, "dump" can of fruit cocktail. Spread to cover whole area. Over top of fruit cocktail, carefully "dump" the crushed pineapple. Do not mix together. Open box of cake mix, and "dump" or pour contents over top of fruit, making sure to cover all. DO NOT MIX IN!. If necessary, use spreader to even out. Using a slotted cheese slicer, thinly slice butter, and place slices in single layer to completely cover cake mix. Bake for minimum of 45 minutes, or until top is browned. (You cannot overbake it; I've accidentally left it in for 1 1/2 hours with no problem). Let it cool for about 1/2 hour before serving.