Description
A simple and delicious dessert made by layering cherry pie filling, crushed pineapple, and a cake mix topping, then baking until golden and bubbly.
Ingredients
Scale
20 ounces crushed pineapple, do not drain
21 ounces cherry pie filling
1 teaspoon almond extract (or vanilla extract)
15.25 ounces butter cake mix (or yellow or vanilla cake mix)
10 tablespoons salted butter, sliced
Ice cream (optional garnish)
Maraschino cherries (optional garnish)
Instructions
- Step 1: Preheat the oven to 350°F and grease a 9×13 inch baking dish.
- Step 2: Spread the undrained crushed pineapple into an even layer in the bottom of the dish.
- Step 3: Spoon the cherry pie filling over the pineapple, then sprinkle with the extract.
- Step 4: Sprinkle the dry cake mix evenly over the top of the fruit.
- Step 5: Arrange the slices of butter evenly on top of the cake mix.
- Step 6: Bake for 35 to 45 minutes, or until the top is golden brown and the fruit is bubbling.
- Step 7: Remove from the oven and let cool for at least 15 minutes before serving.
- Step 8: Serve warm, topped with optional vanilla ice cream and maraschino cherries.
Notes
Do not drain the pineapple, the juice is needed for the cake.
Pineapple tidbits can be used as a substitute for crushed pineapple.
Yellow or vanilla cake mix can be used if butter cake mix is unavailable.
For a richer flavor, use almond extract, but vanilla extract also works well.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American