Prep Time10minutes
Cook Time50minutes
Servings12
Calories361kcal
Ingredients
- 1 20 ounce can of crushed pineapple
- 1 21 ounce can of cherry pie filling
- 1 cup sweetened coconut flakes
- 1 cup chopped pecans
- 1 15.25 ounce box yellow cake mix
- 1/2 cup butter 1 stick melted
Instructions
- Preheat oven to 350 degrees. Spray the bottom and sides of a 9 x 13-inch baking pan with nonstick cooking spray.
- Pour crushed pineapple with juice into the pan and spread evenly. Pour cherry pie filling over. Sprinkle with coconut and pecans.
- Sprinkle the cake mix over the pecans and coconut. Drizzle the melted butter over the cake mix.
- Bake uncovered for 50-55 minutes or until golden brown.
Notes
- If you don’t like pineapple, use 2 cans of cherry pie filling.
- For flavor variations, you can switch out the cherry pie filling for other fruit filling like blueberry, peach, strawberry, or apple pie filling. Or use a chocolate cake mix for a black forest dump cake
- If you don’t like pecans, try other nuts like chopped walnuts or sliced almonds.
- The melted butter will not cover the whole top of the cake mix, but do your best when drizzling it. It will all come out just fine.
- This can be assembled in a slow cooker and cooked on high for 2 hours or low for 4 hours.
- Store leftovers in an airtight container in the fridge for up to 3 days. Reheat individual servings in a microwave-safe bowl for about 45 seconds.
Nutrition
Calories: 361kcal | Carbohydrates: 50g | Protein: 3g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.5g | Cholesterol: 20mg | Sodium: 380mg | Potassium: 174mg | Fiber: 3g | Sugar: 29g | Vitamin A: 285IU | Vitamin C: 36mg | Calcium: 114mg | Iron: 1mg
