15x19 pan. Make filling first, it MUST be cool before topping cake batter

You can substitute Bisquick by making the Bisquick sour cream shortcake recipe made with 4 1/2 cups Bisquick as your base.

4 c. sifted all-purpose flour
2 tsp. salt
1 c. shortening
2 slightly beaten eggs
3/4 c. sugar
1 c. sour cream, see note
2 tsp. baking soda
2 tsp. vanilla

Sift together flour and salt into large mixing bowl. Cut in shortening until particles are fine. Combine eggs (reserve one tablespoon), sugar, sour cream, soda, and vanilla; add to flour mixture and mix well.

Knead on lightly floured surface 8-10 strokes. Return to bowl and refrigerate while preparing Filling.

Press 3/4 of the dough into bottom and sides of ungreased 15x10x1-inch jelly roll pan or 2 (9-inch) square pans. Spread will Filling. Sprinkle with 3/4 cup pecans, chopped.

Roll out remaining dough on floured surface to 1/8-inch thickness. Cut into strips 1/2-inch wide; crisscross over filling to form lattice top. Seal strips to edge with fork and brush with reserved egg.

Bake at 350 degrees for 30-35 minutes. Cut into squares and serve with whipped cream or ice cream.

NOTE: if you substitute Greek yogurt, use FULL FAT 5% Greek yogurt

PINEAPPLE FILLING: