Ingredients:

  • 1 standard can (21 oz) Cherry Pie Filling
  • 1 large can (20 oz) Crushed Pineapple (do not drain)
  • 1 box (standard size) Yellow or White Cake Mix
  • 1 ½ sticks Unsalted Butter, chilled and sliced thin (170 g)
  • ½ cup Pecans or Walnuts, chopped (Optional)

Instructions:

  1. Preheat your oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Pour the entire can of cherry pie filling into the prepared dish. Spread evenly across the bottom using a spatula.
  3. Add the entire can of crushed pineapple, including the juice, directly over the cherry layer. Gently spread it out, being careful not to completely swirl the two fruit layers together.
  4. Open the box of dry cake mix and evenly sprinkle the entire contents over the fruit layer. Crucially, do not stir the cake mix into the fruit; the dry mix must sit on top.
  5. If using nuts, sprinkle the chopped pecans or walnuts evenly over the dry cake mix layer.
  6. Distribute the fat: Slice the chilled butter thinly (about 1/8 inch thick) and cover the entire surface of the dry cake mix evenly, ensuring no dry gaps remain. Alternatively, drizzle melted butter over the entire surface.
  7. Place the dish into the preheated oven and bake for 45 to 50 minutes. The cake is ready when the crust is deep golden brown, crisp to the touch, and the edges are bubbling vigorously.
  8. Remove from the oven and let rest for 10 minutes before serving warm with vanilla ice cream or custard.