Ingredients:

  • 1 (20 oz) can crushed pineapple, undrained
  • 1 (21 oz) can cherry pie filling
  • 1 (15.25 oz) box yellow or white cake mix (dry mix only)
  • 1/2 cup chopped pecans or walnuts (Optional)
  • 1 1/2 sticks (12 Tbsp) unsalted butter, cold, thinly sliced

Instructions:

  1. Preheat the oven to 350°F (175°C). Lightly grease a 9x13 inch baking dish.
  2. Pour the can of crushed pineapple (including all the juice) into the bottom of the prepared dish. Spread it into an even layer using a spatula.
  3. Gently spoon the cherry pie filling over the pineapple layer. Do not stir the fruit layers; maintain distinct layers.
  4. Evenly sprinkle the entire box of dry cake mix over the fruit layers, ensuring the cake mix covers the fruit completely, right up to the edges of the pan. Do not stir.
  5. If using, sprinkle the chopped nuts evenly over the top of the dry cake mix layer.
  6. Slice the cold butter into very thin coins (about 1/8 inch thick). Arrange the butter slices tightly over the entire surface of the dry cake mix layer, ensuring every bit of cake mix is covered.
  7. Bake in the preheated oven for 45 to 50 minutes, or until the fruit filling is visibly bubbling and the top crust is deeply golden brown and crunchy.
  8. Remove from the oven and allow to cool on a wire rack for at least 15 minutes before serving. This allows the filling to set slightly.