Whenever I show up with this at a party, I can’t get it unwrapped fast enough. I have to remind some people that it’s a dessert and they should probably eat some real food first. That’s the mom in me I guess. Either way, when it’s time to go, I never ever have to worry about taking anything back home with me. The pan is all but licked clean by the end. I always am praised for doing such a good job. If they only knew how easy it was. Check out what they are saying about this recipe over at The Pioneer Woman:
“And the top is so nice and light and crispy and…potlucky.”
Take this with you to your next potluck event. You’ll be happy that you did. Everyone loves it!
1 can (21 Oz.) Cherry Pie Filling
1 can (15 Oz.) Dole Crushed Pineapple
1 box (about 18 Oz.) Duncan Hines White Cake Mix
1 stick Margarine
1/2 stick Land O’ Lakes Butter
Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix.
Bake this sacrilege at 350 degrees for 45 minutes to 1 hour. Then, to redeem yourself and become the person your high school history teacher always wanted you to be, whip some cream and put a dollup on top.
Pretend it’s cobbler if you want. But most importantly: enjoy! That’s all I ask of you.
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Quick Tip: Top with a dollop of whipped cream or serve alongside a scoop of your favorite ice cream.
Thanks again to The Pioneer Woman for this super yummy recipe.