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1 (16 oz.) can crushed pineapple 1 (21 oz.) can cherry pie filling 1 (18.25 oz.) package yellow cake mix 1/2 cup (1 stick) butter, chilled 1/2 cup chopped nuts Preheat oven to 350°F. Grease well a 13 x 9 x 2-inch pan. Dump pineapple (including juice) into the prepared pan; spread evenly. Dump cherry pie filling over pineapple, spreading evenly. Dump yellow cake mix over the top, spreading evenly. Cut cold butter into 1/4-inch slices and arrange over the top. Sprinkle with nuts. Bake in preheated oven until a toothpick inserted into the center of the cake comes out clean (about 40 minutes). About 10 servings. | |
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recipe reviews #120099
Almost Riley (United States) says:
My cake mix was 15.25 oz and pineapple can was 20oz and it still turned out great. I mixed the pineapple and canned fruit together instead of spreading one on top of the other. If you give it time to cool the top gets crispy. I will make this again when I'm in a hurry.
#116620
Laslo (Texas) says:
I use both coconut and nuts, yumm
#102422
Merry says:
Love it. I use coconut instead of nuts. Very easy and good with ice cream.
#98067
Daewon (Maryland) says:
Really good and everybody loved it.
#93944
Cheryl (Oklahoma) says:
I've been searching a long time for this exact recipe! It was always my mother's go to recipe for crowds. She'd double it. Thanks for sharing :)
#92471
Colleen P (Ohio) says:
Delicious and so easy! Everybody loved it!
#89348
Carole (Tennessee) says:
My whole family loves this yummy desert, and I love it because it so very easy! I omit the nuts and use a few more pats of butter than 1/2 cup. The hardest part of this recipe is opening the cans of fruit!
#34922
Sallys (Illinois) says:
Add some maraschino cherries!
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