This is a new addition to my collection of recipes.

Jim and I were watching the fellow who does a dutch oven cooking class on PBS.

He made this dessert in a dutch oven but we decided that it could just as easily be baked in the oven.

The results were pretty good and I now make this often because it can be made in just a few minutes, except for the baking.

In a 9x13 glass pan, spread in the order given (don’t stir):
1½ cup brown sugar
1 cup melted margarine
1 large can crushed pineapple (don’t drain)
1 small can pineapple chunks
1 yellow cake mix—straight from the box
a few sliced almonds or pecans
Pour carefully over the top of this, trying to moisten all the cake mix (it’s o.k. if you don’t):
1 can of lemon-lime soda

Bake at 350 until top is nice and brown and the fruit mixture is bubbling.

This is good either warm or cold, topped with Kool Whip or, I suppose, whipped cream would even be better.