Description
A delicious and easy dessert made with cherry pie filling and pineapple, topped with a buttery cake mix and pecans.
Ingredients
Scale
- 2 (21 ounce) cans cherry pie filling
- 1/3 cup maraschino cherry juice
- 1 teaspoon almond extract
- 20 ounce can crushed pineapple (drained)
- 1 box yellow cake mix
- 3/4 cup regular salted butter (melted)
- 1/2 cup chopped pecans
- vanilla ice cream (for serving, optional)
Instructions
- Preheat the oven to 350°F.
- Spray a 9×13 baking dish with nonstick spray.
- Pour the cherry pie filling into the baking dish.
- Add the maraschino cherry juice and almond extract. Stir to combine and smooth out the filling into an even layer.
- Dot the crushed pineapple on top.
- Sprinkle the cake mix evenly over the filling.
- Pour the melted butter all over the top, and try to cover as much surface area of the cake mix as possible.
- Sprinkle with the pecans.
- Bake for 45-50 minutes until golden brown on top and bubbly.
- Let sit for 15 minutes and serve with some vanilla ice cream!
Notes
- This dish is best served warm with ice cream on top.
- You can substitute the pecans with walnuts or omit them if preferred.
- Prep Time: 10 minutes
- Cook Time: 50 minutes
- Category: Dessert
- Method: Baked
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 350
- Sugar: 24g
- Sodium: 280mg
- Fat: 18g
- Saturated Fat: 12g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 46g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg