Cherry-Pineapple Crunch Cake
Ingredients
- 1 21 oz. can cherry pie filling
- 1 8 oz. can crushed pineapple
- 1 17 oz. box white or yellow cake mix
- ½ cup butter or margarine
- 1 cup pecans or walnuts
Instructions
- Preheat the oven to 350 degrees F (175 degrees C).
- Spread the cherry pie filling evenly in a 13x9x2-inch baking dish.
- Spoon the crushed pineapple over the cherry pie filling layer.
- Sprinkle the dry cake mix evenly over the pineapple layer.
- Cut the butter or margarine into small chunks and distribute them evenly over the cake mix layer.
- Sprinkle the pecans or walnuts over the top.
- Bake in the preheated oven for 1 hour, or until the top is golden brown and the edges are bubbling.
- Allow the dump cake to cool slightly before serving.
- Enjoy this effortless cherry-pineapple crunch cake that’s sure to satisfy your sweet tooth!
Notes / Tips / Wine Advice:
Wine Advice:
Pair this sweet indulgence with a light-bodied red wine like a Pinot Noir or a fruity Rosé.Nutritional Information
Calories: 380 kcal | Carbohydrates: 50 g | Protein: 3 g | Fat: 19 g | Fiber: 2 g | Sugar: 30 g