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Correo Electrónico
Add a photoThis quick desert will have your friends oohing and ahhing at your next get together. It is also a great any-time desert to surprise family with. 4 ingredients and you are set to go! This is my go-to desert whenever I want a taste of home.
Tiempo de Prep:
Tiempo para Cocinar:
Raciónes: 10 1/2 cup servings
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Ingredientes
- 1 Can Cherry Pie Filling
- 1 Can Chunk Pineapple
- 1 Yellow Cake Mix
- 2 Sticks Blue Bonnet Margarine or Salted Butter
- Optional Ingredient*: Cool Whip Topping
Direcciones
- Pre-Heat oven to 350 degrees.
- In a 9x13 glass baking dish "dump" the cherry pie filling and chunk pineapple together and mix well. Make sure you scrape the inside of the pie filling can to get all of the filling out. Using the back of the spoon spread cherries and pineapple evenly across the bottom of the pan.
- Using a sifter; sift the yellow cake mix over the top of the filling. Be sure to get the corners, and use ALL of the cake mix. Do not mix in. Allow the cake mix to "rest" on-top of the filling. Do not use a spoon to "smooth out" small peaks are fine.
- Use a sharp knife to "pat" the margarine or butter. Attempt to make all pats the same size and line the entire top of the cake mix. (The "pats" will smooth out any peaks you may have) leave small spaces between each pat. This will allow the margarine or butter to melt and cause "rivers" to form along the top of your cake.
- Carefully place baking dish into pre-heated oven an center the dish. *For electric oven: If your top rack is sitting right next to your boiler elements move rack down 2 slots.*
- Allow cake to cook undisturbed until golden brown and bubbly.
- Carefully remove from oven and place on prepared counter top and allow to cool completely before serving.
- *Optional Cool whip can be spread across the top of the entire cake (once completely cool) or served on the side. Cake is so good by it's self, I don't even serve it with cool whip anymore.
- Once cool cover with aluminum foil and store in fridge until ready to serve, and if you have left overs, cover with foil and store in fridge.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 179g | |
| Recipe makes 10 servings | |
| Calories 491 | |
| Calories from Fat 215 | 44% |
| Total Fat 24.5g | 31% |
| Saturated Fat 12.54g | 50% |
| Trans Fat 0.0g | |
| Cholesterol 50mg | 17% |
| Sodium 485mg | 20% |
| Potassium 158mg | 5% |
| Total Carbs 66.5g | 18% |
| Dietary Fiber 1.3g | 4% |
| Sugars 8.06g | 5% |
| Protein 2.88g | 5% |
