1 box white cake mix
1 can cherry pie filling
1 can crushed pineapple
1/2 cup melted salted butter
1 cup coconut (optional)
1 cup pecans (optional)
- Preheat oven to 350 degrees
- In a 8x13 (roughly) glass dish, spoon the cherry pie filling in to cover the whole bottom of the dish.
- Drain off the pineapple juice and add the pineapple on top of the cherry filling, swirl them together.
- If you are adding coconut, sprinkle on top of the cherry pineapple filling
- Spinkle the dry cake mix on top of the cherry/pineapple. DO NOT MIX THE CAKE! You should have 2 layers-the cherry pineapple pie filling and then the dry cake mix on top-this is the cobbler part.
- Spread the melted butter over the top of the dry cake mix. Make sure that it covers the whole cake. This will provide a nice crust. The salted butter adds a bit of a savory flavor. If you want to add pecans, place them on top of the butter.
- Place in oven for roughly 20-25 minutes or until the crust is a nice golden brown
- Take out and let sit for a few minutes. It is equally good warm or cold.
This isn't the prettiest dessert but it is the yummiest! The salt from the butter along with the tart from the cherries and sweetness from the pineapple sends your taste buds into orbit! You can definitely use this for other fruits, especially ones that are in season. I would recommend having some sort of tartness to take the edge off the sweetness. Strawberry and Rubarb would be excellent!
Now, excuse me-I think I need another helping.