Description
A super simple and delicious dessert made with just a few ingredients—crushed pineapple, cherry pie filling, cake mix, and butter—baked into a golden, bubbly treat.
Ingredients
Units
Scale
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
- 1 box (15.25 oz) yellow cake mix
- 1/2 cup (1 stick) unsalted butter, melted
- Optional: 1/2 cup chopped pecans or walnuts
Instructions
- Preheat oven to 350°F (175°C). Lightly grease a 9×13 inch baking dish.
- Pour the crushed pineapple with juice into the baking dish and spread evenly.
- Spoon the cherry pie filling over the pineapple layer and gently spread.
- Evenly sprinkle the dry yellow cake mix over the fruit layers—do not stir.
- Drizzle the melted butter evenly over the top of the cake mix. Ensure all areas are covered for even browning.
- If using, sprinkle chopped nuts on top.
- Bake for 45-50 minutes, or until the top is golden and bubbly.
- Let cool slightly before serving. Serve warm or at room temperature, optionally with whipped cream or vanilla ice cream.
Notes
- Do not mix the layers; the ‘dump’ method keeps it simple and delicious.
- You can use white or vanilla cake mix instead of yellow.
- This cake stores well in the refrigerator for up to 3 days.
Nutrition
- Serving Size: 1 piece
- Calories: 310
- Sugar: 28g
- Sodium: 320mg
- Fat: 12g
- Saturated Fat: 7g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 49g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 25mg