Ingredients

The following ingredients have 9 Servings
  • 1 21-oz can cherry pie filling ((I like to use organic))
  • 1 8-1/2-oz can crushed pineapple, (undrained)
  • 1/2 cup sliced almonds toasted, (see note for how to toast)
  • 1 cup semi-sweet chocolate chips
  • 1 cup sweetened flaked coconut
  • 1 package (about 18-oz) devil's food cake mix
  • 1/2 - 3/4 cup butter, (sliced thin so covers entire surface of cake mix)
  • Garnish: powdered sugar, vanilla ice cream, chocolate syrup, whipped cream

Instruction

  • Preheat oven to 350 degrees. Grease a 9" x 13" pan with nonstick spray.
  • Pour cherry pie filling in bottom of pan and smooth into single layer.
  • Pour undrained pineapple over cherry pie filling, making sure to cover entire surface.
  • Evenly sprinkle almonds over top, followed by chocolate chips and, finally, coconut.
  • Sprinkle cake mix over fillings making sure to cover completely.
  • Dot with thin slices of butter, making sure entire cake mix layer is covered.
  • Bake for 45-50 minutes.
  • Remove from oven and serve warm or wait until cool and crisp & sprinkle with a little powdered sugar. Top with a scoop of ice cream or whipped cream and a drizzle of chocolate syrup.