This is a super easy dessert that is perfect for potlucks or quick family dinners. I usually have all of the ingredients in my pantry so I can throw it together at a moment’s notice.
I’m redoing an earlier post of this recipe because I could never get any good photos of the dessert – it was always gone before I remembered to take a picture! Enjoy!
2 cans crushed pineapple
2 cans cherry pie filling
1 box yellow cake mix
2 stick of butter
1 cup chopped pecans or sliced almonds
- Preheat oven to 350°. Pour both cans of crushed pineapple with juice into a 9 x 13″ baking pan. Pour cherry pie filling over the top, distributing it as evenly as possible.
- Open the bag of dry cake mix and pour it over the fruit. Try to spread it evenly so the crust will be the same thickness throughout. Sprinkle the nuts over the top.
- Slice the butter into thin pats, and place on top of the dry cake mix. It may take 1 1/2 – 2 cubes of butter depending on how thick you cut the slices. It will work either way.
- Place in the oven for 45 minutes or until the crust is golden brown and set in the middle. The fruit should be bubbling up around edge of the dish.
- Serve warm or serve at room temperature; it’s nice with a scoop of vanilla ice cream on top! Refrigerate leftover portions.
Baked to golden perfection and ready to serve hot with vanilla ice cream. Delish!
This is a very easy dessert to make. The original name was “dump cake” since you just open things and dump them in the pan. However, I didn’t find that name too appetizing so I’m calling it Cherry-Pineapple Cobbler now!
This is one of my go-to desserts that I can make in a pinch. I keep the ingredients stocked all the time so I unexpected company arrives for dinner, I can throw together this dessert in about five minutes. It’s delicious and so, so easy.
- 1 can crushed pineapple
- 1 can cherry pie filling
- 1 box yellow cake mix
- 1 cup chopped nuts (I used sliced almonds, but pecans are nice too.)
- 1 stick of butter (1/4 cup)
- Pre-heat oven to 350°F
- In a 9″x13″ baking dish spread the crushed pineapple.
- Add the cherry pie filling, spreading over the pineapple.
I made one to take and one for home.
- Sprinkle the dry cake mix over the fruit.
- Using a rubber scraper or spatula, make a few up/down motions through the layers. Do not stir. This helps the crust to develop into a nice layer and prevents it from having dry powder spots. See photo below.
- Sprinkle on the chopped nuts.
Note the uneven appearance of the topping from plunging the spatula in and out.
- Slice the stick of butter very thinly and place the squares on top of the nuts.
Ready for the oven.
- Bake for 45 -55 minutes, or until the crust is starting to brown.
Sorry, no photo of the finished dish. I forgot to snap a photo before it was all eaten! I will update when I make it again. This dish is wonderful served warm from the oven, topped with vanilla ice cream. However, I’ve been known to eat it cold from the fridge the next morning!