Gooey Amish Cherry Pineapple Cake (Print Format)
Warm cherries and pineapple under a golden, buttery top for a crowd-pleasing, simple dessert.
# Ingredients:
→ Main Ingredients
01 -
1 can cherry pie filling
02 -
1 can crushed pineapple, drained
03 -
1 box yellow cake mix (dry)
04 -
1/2 cup butter, melted
# Steps:
01 -
Preheat the oven to 350°F (180°C) and lightly grease a baking dish.
02 -
Spread the cherry pie filling evenly across the bottom of the prepared baking dish.
03 -
Add the drained crushed pineapple on top of the cherry pie filling. Spread gently for an even layer without fully mixing.
04 -
Sprinkle the dry yellow cake mix evenly over the fruit layers.
05 -
Drizzle the melted butter across the surface of the cake mix. Ensure as much of the surface is covered as possible; small dry patches are fine.
06 -
Bake for 40–45 minutes or until the top is golden brown and the edges are bubbling.
07 -
Allow the cake to cool slightly before serving. For best results, serve warm with a scoop of vanilla ice cream.
# Tips:
01 -
For a sweeter cake, do not drain the crushed pineapple completely. For a thicker texture, ensure the pineapple is well-drained.
02 -
Leftovers can be stored in the refrigerator for a few days and reheated gently before serving.