Description
A delightful and easy-to-make dessert that combines layers of crushed pineapple, cherry pie filling, custard, and a buttery cake topping, perfect for any occasion.
Ingredients
- 1 can (20 ounces) crushed pineapple, undrained
- 1 can (21 ounces) cherry pie filling
- 1 tablespoon lemon juice, optional
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1 1/2 cups cold milk
- 1/2 teaspoon vanilla extract
- 1 box (15.25 ounces) yellow cake mix
- 3/4 cup unsalted butter, melted
- 1/2 cup chopped pecans or walnuts, optional
- 1/2 teaspoon ground cinnamon, optional
Instructions
- Preheat the oven. Heat the oven to 350°F. Lightly grease a 9-by-13-inch baking dish.
- Add the fruit. Spread the undrained crushed pineapple evenly across the bottom of the baking dish. Spoon the cherry pie filling over the pineapple and gently spread it out. Add the lemon juice if you want a little extra brightness.
- Prepare the custard. In a medium bowl, whisk the instant vanilla pudding mix with the cold milk and vanilla extract for about 2 minutes, until it begins to thicken. Let it stand for another 2 minutes.
- Add the custard layer. Spoon the thickened pudding over the fruit in small dollops. Spread gently, but don’t worry if some fruit remains visible.
- Add the cake mix. Sprinkle the dry yellow cake mix evenly over the custard and fruit. Do not stir the layers together.
- Pour on the butter. Drizzle the melted butter evenly over the cake mix, covering as much of the dry surface as possible. Sprinkle with chopped nuts and cinnamon if desired.
- Bake until golden. Bake uncovered for 45–55 minutes, until the top is golden brown and the fruit filling bubbles around the edges. If some dry cake mix remains visible, give it a few additional minutes in the oven.
- Let it rest. Remove from the oven and allow the cake to stand for 15–20 minutes. The fruit juices and custard will be extremely hot, and resting helps the dessert settle while keeping its soft, gooey texture.
- Serve warm. Spoon into bowls and serve with vanilla ice cream or whipped cream.
Notes
- For a more intense flavor, consider adding a splash of almond extract to the custard layer.
- This dessert can be made ahead of time and baked just before serving.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 45-55 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/12 of the cake
- Calories: 350
- Sugar: 25g
- Sodium: 300mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg