Description
A super easy 4‑ingredient dessert that layers canned crushed pineapple and cherry pie filling under yellow cake mix and butter—baked into a gooey, cobbler‑style treat.
Ingredients
- 1 (20 oz) can crushed pineapple (with juice)
- 1 (21 oz) can cherry pie filling
- 1 (15.25 oz) box yellow cake mix
- 12 Tbsp unsalted butter, cold and sliced
Instructions
- Preheat oven to 350 °F (177 °C). Lightly grease a 9×13‑inch baking dish.
- Spread the crushed pineapple (with juice) evenly in the dish.
- Layer the cherry pie filling on top of the pineapple.
- Sprinkle the dry cake mix evenly over the fruit layers, pressing lightly.
- Arrange cold butter slices evenly on top of the cake mix.
- Bake 50–60 minutes, until the top is golden and the filling is bubbly.
- Let cool 10 minutes before serving—delicious with ice cream or whipped cream.
Notes
- Use real butter—not margarine—for better flavor and texture.
- Cold butter slices help create a crunchier, more even golden crust.
- Pressing the cake mix slightly into the fruit layer gives a moist, flavorful interface.
- Store leftovers covered in the fridge for up to 2–3 days; reheat as needed.