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1 can crushed pineapple (6-12 oz) 1 can or jar cherry pie filling (12-16 oz) 1 pkg. yellow cake mix 1 stick butter (1/4 lb) Preheat oven to 375°F. Dump cherry filling in bottom of a buttered 2-quart baking dish. Place crushed pineapple on top. Add dry cake mix over cherries and pineapple. Melt butter and slowly pour evenly over the top. (If desired, small pats of butter, without melting, may be used.) Bake for 45 minutes in preheated oven. Cool, cut and serve. The size of the cans is approximate; use what you have on hand. Frozen fruit may be thawed and used; sprinkle lightly with sugar or honey before adding. | |
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