So many Thanks to my Dearest friend Lynn for this wonderful simple Recipe. ( I like simple) If i'm telling this right her Grandmother use to make this but with a lot more butter than we did, but I can only imagine how rich and yummy it was.
Whatcha Need:
1 Can Crushed Pineapple (Drained)
1 Can Cherry Pie Filling (Low fat if you wannabe healthy)
1 Box Jiffy Yellow cake mix
I think we used ½ cup of butter (Melted), give or take (we Used Land o Lakes Light Butter)
*Just as a thought, i found a similar recipe that used Sprite/7-up/Sierra Mist instead of butter.
We are going to try that one too eventually!
Starting off dump Crushed pineapples (be sure they are drained) into 9x9 baking dish spread out to the edges:
Next dump out Cherry Pie filling and spread out to the edges:
Next shake cake mix all over till mostly evenly spread over other two layers.
Finally drizzle melted butter over top (not perfectly) :
Baking was a hit or miss really, we started at 325 degrees then bumped it up to 350 to get the top nice and brown. It took approximately 25 -30 minutes. So if you decide to make this check on it after 20 minutes till the is a golden brown color (A little darker if you want it a bit crispy).
An Afterthought scoop of vanilla Ice Cream would have been great with this but, we didn’t think about it at the time.
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