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Prep Time: 5 Minutes Cook Time: 55 Minutes |
Ready In: 60 Minutes Servings: 16 |
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This was demonstrated at my monthly mom's group. It is quick to put together because you just dump everything in the pan and bake it, no mixing required. Ingredients:
1 (21 ounce) can cherry pie filling (with extra fruit) |
1 (20 ounce) can crushed pineapple |
1 (18 1/4 ounce) box yellow cake mix |
1/4 cup butter |
1/2 cup melted butter |
1 teaspoon almond extract (optional) |
1 cup coconut (optional) |
1 cup chopped pecans (optional) |
Directions:
1. Preheat oven to 350 degrees (325 degrees for glass pan).
2. In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
3. Empty entire can of crushed pineapple on top of cherries (no need to stir).
4. Sprinkle cake mix evenly over top of fruit layers, do not stir.
5. Dot with 1/4 cup cut up butter.
6. Pour 1/2 cup melted butter over top of cake mix.
7. If using, sprinkle coconut and pecans over top of cake.
8. Bake for one hour or until tester comes out clean.
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