Preparation:
Drain pineapple, reserving liquid. Spread pineapple in a lightly greased 13x9x2-inch pan; add pie filling, spreading gently. Sprinkle dry cake mix on pie filling; top with pecans. Combine butter and reserved pineapple liquid; drizzle on mixture in pan. Bake at 350ΓΈ for 35-40 minutes. Cut into squares; top with whipped topping. |