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Sweet-Tart Lemon Pineapple Cake


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  • 1 Can (16 oz.) Lemon Pie Filling
  • 1 Can (20 oz.) Crushed Pineapple, undrained
  • 1 Box Lemon Cake Mix
  • 3/4 Cup ( 1 1/2 Sticks) Butter, cut into thin slices
  • 3/4 Cup Macadamia Nuts, chopped
  • 3/4 Cup Coconut



Step 1

Preheat oven to 350 degrees. Spray a 13" x 9" baking pan with nonstick cooking spray. Spread lemon pie filling in prepared pan; top with pineapple. Top with cake mix, spreading evenly. Top with butter in single layer, covering cake mix as much as possible. Sprinkle with macadamia nuts and coconut. Bake 50-55 minutes or until toothpick inserted into center of cake comes out clean. Cool at least 15 minutes before serving.

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