2 c. pecans
1 tsp. vanilla
1 stick butter
1 tsp. lemon extract
1/2 bottle watermelon pickles
1 c. flour
2 eggs
1 lb. cherries
1 lb. pineapple

Grease 8 x 10 inch pan and flour pan. Sprinkle pecan halves on pan. Pour batter over pecans. Chop fruit (not fine) and press into batter. Bake at 250 degrees for about an hour.