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Cherry/Pineapple Cake

1 Hr(s) 10 Min(s)
What You Need
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1 serving
Original recipe yields 1 serving
2 cans cherry pie filling
1 can crushed pineapple, do not drain
1 box ed cake mix (DRY) do not mix as you would for a reg. cake.
2 sticks butter, sliced
1 small bottle maraschino cherries (optional)
Cinnamon (if desired)
Cool Whip Topping (optional)
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Let's Make It
1
MIX cherry pie filling and pineapple. Pour into a 9x13 cake pan. DO NOT grease.
2
SPRINKLE the DRY cake mix on top of fruit mixture. Slice the butter and place on top of cake mix about 2 inches apart. Place maraschino cherries in-between the butter slices. Sprinkle with cinnamon if desired.
3
BAKE at 375 degrees F for 1 hour. Let cool. Garnish with ice cream or Cool Whip topping.
Nutrition
Calories
0
Calories From Fat
0
% Daily Value*
Total Fat 0g
Saturated Fat 0g
Trans Fat 0g
Cholesterol
Sodium
Total Carbohydrates
Dietary Fibers 0g
Sugars 0g
Protein 0g
Vitamin A
0%
Vitamin C
0%
Calcium
0%
Iron
0%
* Percent Daily Values are based on a 2,000 calorie diet.
Servings
0
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.
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