1st Place, Bill Leeke, troop commissioner, Indianapolis, Ind.
1 15-oz. can crushed pineapple
1 21-oz. can cherry pie filling
1 21-oz. can strawberry pie filling
2 21-oz. cans apple pie filling
1 8-oz. bag chopped pecans
1 18-oz. box Duncan Hines yellow (butter recipe) cake mix
1 to 2 sticks of butter
1 cup small marshmallows
1 2.37-oz. jar cinnamon
1 12-inch Dutch oven
Preheat a lightly greased 12-inch Dutch oven to 350 degrees.
Pour in drained crushed pineapple, spread evenly, and cover lightly with cinnamon. Follow the same procedure with the cherry pie, straw berry pie, and apple pie fillings, except apply a heavy coat of cinnamon on the apple pie filling.
Pour in DRY cake mix and spread evenly. Sprinkle pecan pieces evenly over the dry cake mix.
Cut butter stick into thin squares and apply over entire top; sprinkle baby marshmallows over top.
Bake one hour at 350 degrees, with nine charcoal briquettes under the oven and 15 on the lid. Check after 20 minutes; if necessary, adjust the number of briquettes. Serve warm or cold, with ice cream or whipped topping.
Serves 10 to 12.
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