Monday, August 25, 2008


~ Lucille Schneider, my grandma

21 oz. can crushed pineapple
21 oz. can cherry pie filling
1 pkg. yellow cake mix
1-1 1/2 cubes butter

Preheat oven to 350 degrees. Dump pineapple into 9x13-inch pan. Dump pie filling over pineapple. Dump cake mix over pie filling. Dump thin butter slices over cake mix. Bake for one hour.

Notes: Some people like it fresh out of the oven, but I like it room temperature. And the best way to eat it? Cold for breakfast. Yummy!!

Linked up at: Eat at Home - cherries, pineapple

1 comment:

The Better Baker said...

I Love Love Love this tasty dish. Can't beat it for easy either! MMM!