15 oz can crushed pineapple in juice
20 oz can strawberry pie filling
1 box yellow cake mix
2 sticks of margarine (1 cup)
1 cup chopped nuts
Preheat oven to 325 degrees F.
Empty the can of pineapple, including juice, into a well greased 13x9x2 pan. Pour the strawberry pie filling over the pineapple, spread evenly.
Dump the dry cake mix over the top of the pie filling. Gently spread to cover.
Slice margarine into pats and layer on top of cake mix in pan. Cover with layer of nuts.
Bake in preheated oven for 45 minutes, or until brown. Cool cake completely in the pan. Scoop out a serving and serve with vanilla ice cream, or allow to completely cool before indulging.