Description
A delightful and easy-to-make dessert that combines cherry pie filling and crushed pineapple, topped with a buttery yellow cake mix.
Ingredients
- 2 (21-ounce) cans cherry pie filling
- 1 (20-ounce) can crushed pineapple, undrained
- 1 (15.25-ounce) box yellow cake mix
- 1 cup unsalted butter, melted
- 1 cup chopped pecans (optional)
- 1 teaspoon ground cinnamon (optional)
Instructions
- Preheat your oven to 350°F.
- In a 9×13-inch baking dish, spread the cherry pie filling evenly across the bottom.
- Pour the crushed pineapple with its juice over the cherry pie filling, spreading it evenly.
- Sprinkle the dry yellow cake mix evenly over the fruit layers, covering them completely.
- Drizzle the melted butter over the cake mix, ensuring it covers as much of the mix as possible.
- If using, sprinkle chopped pecans and ground cinnamon over the top.
- Bake in the preheated oven for 45-50 minutes, or until the top is golden brown and bubbly.
- Allow to cool for about 10-15 minutes before serving.
Notes
- For a tropical twist, add shredded coconut on top of the cake mix before baking.
- Substitute the cherry pie filling with blueberry or peach for a different flavor profile.
- Prep Time: 10 minutes
- Cook Time: 45-50 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: Net Carbs: 45g
- Fat: 18g
- Protein: 3g