Dear Heloise: Your recipe for no-mix cherry pineapple nut cake is known to me as "dump cake," because you just dump the ingredients into the pan. It also can be made with other fruit combinations, like pineapple/strawberry, pineapple/apple, pineapple/blueberry, apple/cherry, etc. I serve it warm with vanilla ice cream and/or whipped cream. — Faith, Baton Rouge, La.

Although we recently printed the cake recipe, we thought we would print it again for readers who might have missed it and want to try this easy-yet-delicious cake. Here's what you need:

1 (20 ounces) can crushed pineapple in heavy syrup

1 (21 ounces) can cherry pie filling

1 (2-layer size) package yellow cake mix

1 (3 ounces) can (1 cup) chopped pecans

1/2 cup (1 stick) butter or margarine, chilled

Preheat the oven to 350 F. Grease a 9-by-13-inch baking pan. Spread the pineapple with its syrup evenly in the prepared pan. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the fruits, then sprinkle the chopped nuts over all. Slice the butter into thin slices, then put the pieces evenly over the top. Bake for 50 minutes or until golden. Serve warm.

Enjoy, because this cake is fabulous! — Heloise

Dear Heloise: When saving a recipe to a computer file, print it out and use a glue stick to attach it to a small jar with a sealing lid — like a half-pint canning jar with a smooth side. I do all my spice mixtures this way and never lose a recipe or formulation. When I am running low, I have the recipe right there to make a new batch. — Mimi Butler, Livingston, Texas

Dear Heloise: Just read your hint in our Waterbury (Conn.) Republican-American about using a vegetable peeler on cucumbers to preserve valuable nutrients (most of the nutrients are in the skin, so the suggestion was to peel off only a few strips, not the whole peel. — Heloise). Another quick way is to use a dinner fork to score the skin lengthwise, resulting in a decorative fluting. I also do this with green and yellow squash. — Buddy Smith, via fax

Dear Heloise: When bringing groceries home, place all items that go in the fridge on the cabinet next to the fridge. Then the door doesn't have to be opened for each item. You also can do the same for freezer items.

When making a recipe, take out all ingredients before you start. If you are missing an ingredient, you will know before you are halfway through. As you use each item, return it to the cabinet or pantry; then if you are interrupted, you will not use the same item again. — Darlene Marsh, Dallas

Dear Heloise: To keep cut apples from turning brown, we core them and place in a big bowl of lemon-lime soda pop. — Lucia, via e-mail

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