This has to be one of the easiest desserts to throw together, although it’s not the healthiest 🙂 , but it is so tasty, especially when served with a scoop or two of vanilla ice cream…OH MY! It’s a dump and bake type of dessert and the cherry and pineapple flavors go wonderful together.

You can definitely make difference versions of this cake, such as apple and cranberry, peach and blueberry or whatever fruit flavors you love. You can use canned fruit to make it quick and easy, or you can make your own fruit topping from scratch if you have the time. They all taste good!

You can make this a day or two in advance and after it has cooled completely just cover it and store in the fridge. Eat it cold or warm, but it’s easier to cut when it is a little warm. So, zap it in the microwave for a couple of minutes, or in the oven for 5 and then dish it out.

You will need:

• 1 large can of crushed pineapple (20 oz)
• 1 large can cherry pie filling (21 oz)
• 1 box of yellow cake mix (around 15 oz)
• 1 1/2 to 2 sticks unsalted butter, sliced into squares
• Vanilla ice cream, to serve (optional)

Steps:

1. Remove about half of the liquid from your crushed pineapple then place in a baking dish, approximately 11″ by 7″ in size, and spread into an evenish layer 🙂 .
2. Top with big dollops of the cherry pie filling and gently layer and slightly swirl it in with the pineapple.
3. Top evenly with yellow cake mix.
4. Add butter to cover surface of cake mix.
5. Bake at 350 degrees Fahrenheit for 50 minutes to 1 hour, until golden brown.
6. Let cool for at least 30 minutes, if you have the patience, then serve with vanilla ice cream. Store leftovers covered in frig.

Kali Orexi!