Description
This effortless dessert features a vibrant layer of cherries and pineapple topped with a golden, buttery cake crust and toasted pecans. By layering the ingredients without stirring, you achieve a sophisticated texture that balances a crisp topping with a molten, syrupy fruit base.
Ingredients
- 16 ounces crushed pineapple, with juice
- 20 ounces cherry pie filling
- 1 package (15.25 oz) yellow cake mix
- 1/2 cup chopped pecans
- 1/2 cup butter, chilled and thinly sliced
Instructions
- Preheat your oven to 350°F (175°C) and grease a 9×13 inch baking pan with butter or oil.
- Spread the crushed pineapple and all of its juice into the bottom of the pan in an even layer.
- Pour the cherry pie filling over the pineapple, spreading it gently to cover the surface without mixing the fruits.
- Sprinkle the yellow cake mix evenly over the fruit layer, ensuring there are no large clumps of dry powder.
- Scatter the chopped pecans over the cake mix, then arrange the chilled butter slices in a uniform grid across the top.
- Bake for 1 hour until the crust is deep golden-brown and the fruit is bubbling; let rest for 15 minutes before serving.
Notes
To ensure even hydration of the cake mix and avoid dry patches, use a wire slicer to achieve the thinnest possible butter sheets for maximum surface coverage. Allowing the cake to rest for the full 15 minutes after baking is crucial for the fruit starches to set, ensuring a perfect scoop every time.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American