Cherry Pineapple Pantry Cake
Ingredients
Scale
- 1 can (20 oz) crushed pineapple, undrained
- 1 can (21 oz) cherry pie filling
- 1 box yellow cake mix
- ½ cup butter, browned
- ¼ cup shredded coconut
Instructions
- Preheat the oven to 350°F and grease a 9×13-inch baking dish.
- Pour the crushed pineapple into the bottom of the pan, spreading it into an even layer.
- Spoon the cherry pie filling evenly over the pineapple.
- Sprinkle the dry cake mix evenly across the fruit, making sure to cover the surface.
- Slowly drizzle the browned butter over the cake mix so it soaks in naturally.
- Sprinkle the shredded coconut over the top.
- Bake for 40–45 minutes, until the edges are bubbling and the top is golden and lightly crisp.
- Let cool slightly before serving.
Find it online: https://lifeandsprinkles.com/cherry-pineapple-pantry-cake/