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!
I love scones. Really, I think I could have a scone with my coffee for breakfast nearly every day. There are several fun mixes available, and my favorite pre-packaged mix is Sticky Fingers English Scone Mix and comes in a variety of fun flavors. You just add water and bake, pretty simple.
But I have to tell you that making scones from scratch is very easy and much cheaper than buying a mix. The basic recipe goes like this:
- In a large bowl, measure out 2 cups of flour
- Add 3 TBSP of sugar
- Add 1/4 tsp of salt.
- Add 1 TBSP of baking powder. Stir.
- Cut in 6 TBSP of butter.
- Measure 1/4 cup half and half (can substitute cream or whole milk)
- Beat one egg and mix with the milk
- Pour milk/egg into the dry ingredients and mix with a fork
- Turn dough out onto a floured board and knead a few times.
- Pat out into an 8-10 inch disc and cut into triangles
- Bake for 15 minutes in a 400° oven.
You can jazz it up a lot by adding the following mix-ins. Fruits and nuts should be mixed with the dry ingredients after cutting in the butter. Extracts should be mixed with the milk & egg before adding it to the dry.
Next time try one of these combinations:
- Dried Cranberry (1/3 cup)
- Orange zest (1-2 TBSP)
- Dried blueberries (1/3 cup)
- Lemon Zest (1 TBSP)
- Lemon Extract
- Dried Tart Cherries (1/3 cup)
- Sliced almonds (1/4 cup)
- Almond Extract (1 TBSP)
- Fresh blueberries or raspberries (1/2 cup)
- Vanilla extract (1 TBSP)
- Chopped dried apricots (1/4 cup)
- Chopped pitted dates (1/4 cup)
- Bacon bits (1/4 cup)
- Maple Syrup (1 TBSP)
Use your imagination and own tastes to come up with your unique flavor. For more exotic flavors, consider things like fresh peaches, figs, macadamia nuts, currants or chocolate chips.