HELOISE Here's the scoop: Dessert is a cobbler and not a cake

Dear Readers: We printed the No-Mix Cherry-Pineapple Nut Cake recipe back in April and have received a few letters from readers saying that the cake "didn't set." Well, this should be called a cobbler -- not a cake. The cake mix and pecans that are on the top of the pie filling and pineapple serve as a crumb-type crust. This dessert is scooped out of the pan rather than cut into slices.
Also, when slicing the butter, you must cover all of the cake mix. If not, you might have sections of dry mix when the cake is done.
Here's a comment from Lucille Stobaugh of Splendora, Texas: "When I read your recipe for the no-mix cake, I had to try it. I only have a toaster oven, so I just made up half the recipe. It is so good, I'm making the other half today."
Want to try the recipe? You will need:
1 (20-ounce) can of crushed pineapple in heavy syrup
1 (21-ounce) can of cherry pie filling
1 package of yellow cake mix (two-layer size)
1 (3-ounce) can of pecans (1 cup), chopped
1/2 cup (1 stick) of butter or margarine
Preheat oven to 350 degrees. Grease a 9-by-13-inch baking pan. Spread pineapple and all of the liquid evenly in the pan. Spoon the pie filling over the pineapple. Sprinkle the dry cake mix completely level over the mixture, then add the chopped nuts. Slice the chilled butter or margarine into thin strips, then put the strips evenly over the mix. The butter must cover the cake mix. Bake for 50 minutes or until golden. If you like this one, you'll love the fun recipes in my Heloise's Cake pamphlet. To get a copy, send: $3 and a long, self-addressed, stamped (83 cents) envelope to: Heloise/Cake, P.O. Box 795001, San Antonio, Texas 78279-5001. For a limited time, when you order a pamphlet, you'll receive an additional, different pamphlet free! FYI: I retested this with things I had on hand in my pantry -- mandarin oranges in liquid, cherry pie filling and all-purpose baking mix. I used a small loaf pan and put it in the toaster oven, just like Lucille did. It turned out pretty tasty. Remember, you have to cover the cake mix with the butter, and I found it's best to let it sit a few minutes after baking for the juices to absorb. Heloise
Dear Heloise: I've been around awhile -- I've enjoyed your hints and your mother's, too. You do a great service to all of us, no matter what age.
When I make deviled eggs, I use my potato ricer for the yolks to give them a nice consistency. Mine were always lumpy, and using the ricer really works. Patti J. Weesner, Avon, Ind.
FYI: To avoid a mess when emptying the dishwasher, do the bottom rack first so that any water from the dishes on the top rack won't spill on the dishes below. Heloise
King Features Syndicate