Ingredients

The following ingredients have 8 Servings
  • 1 15.25 ounce Duncan Hines Classic Butter Golden Moist Cake Mix ((could use any yellow or white cake mix))
  • 1 20 ounce can cherry pie filling
  • 1 20 ounce can crushed pineapple in 100% pineapple juice, undrained
  • 1 stick butter or 8 tablespoons or 1/2 cup
  • Nuts (pecans or walnuts)

Instruction

  • Dump cherry pie filling and crushed pineapple with the juice in baking dish. I used my 10 inch iron skillet for this cake but you can use a 9 x 13 baking dish
  • Mix the cherry pie filling and pineapple together with a spoon. Add in nuts.
  • Spread cake mix over the pineapple and cherries.
  • Cut the butter into pieces all over the top of the cake mix.
  • Bake in preheated 350 degree oven for 45 to 50 minutes until filling is bubbly and top is browned.
  • I like to turn the broiler on for a couple minutes before taking this cake out of the oven because it gives the top a nice brown and it toasts the nuts adding a great flavor.