Ingredients
▢20 ounces canned crushed pineapple
▢21 ounces canned cherry pie filling
▢15 ounces yellow cake mix see notes
▢12 tablespoons butter
Instructions
Preheat oven to 350 degrees. Spray a 9×13 baking dish with non-stick spray.
Spread the crushed pineapple in the bottom of the baking dish. Do not drain.
Spread the cherry pie filling over the pineapple.
Sprinkle the dry cake mix over the top of the fruit in an even layer.
Thinly slice the butter and arrange it evenly over the top of the cake mix, taking care to cover most of the cake mix with butter.
Bake for 1 hour or until the top is browned and the filling is hot and bubbly.
Serve warm with whipped cream or vanilla ice cream on top.
Tips & Notes:
If you can’t find cans that are exactly 21 ounces or a cake mix that is 15 ounces, just use ones that are close. This recipe is very forgiving and hard to mess up.
We love the flavor of the yellow cake mix with the cherry and pineapple filling, but you can use white or lemon can mix if you prefer.
Store in the fridge for up to 5 days.
