Cherry Pineapple Cake Recipe

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This recipe is fancy enough to serve to company. I love to serve with it with a dollop of whip cream.—Elaine De Rue, Hilton, New York

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Cherry Pineapple Cake Recipe

Prep: 15 min. Bake: 1 hour

Yield: 12-15 Servings

15 60 75

Ingredients

2 cans (16 ounces each) pitted tart red cherries, drained
1 can (20 ounces) DOLE® Crushed Pineapple in Heavy Syrup, undrained
1/3 cup finely chopped walnuts
1 package white cake mix (regular size)
1/2 cup butter, melted
Whipped cream, optional

Directions

Spread cherries and pineapple with juice over the bottom of an ungreased 13-in. x 9-in. baking pan. Top with nuts. Sprinkle dry cake mix over all. Pour butter evenly over cake mix.
Bake at 350° for 1 hour. Cool. Invert onto a serving plate. Cut into squares. Top with whipped cream if desired. Yield: 12-15 servings.

Nutritional Facts 1 serving (1 piece) equals 268 calories, 11 g fat (5 g saturated fat), 16 mg cholesterol, 283 mg sodium, 41 g carbohydrate, 1 g fiber, 2 g protein.

Originally published as Cherry Pineapple Cake in Country Woman March/April 1992, p35

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Cherry Pineapple Cake

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Reviewed on May. 07, 2013 by katahnergray

Tastes great warm with vanilla ice cream! I add coconut before the nuts! They will be screaming for more! Regular Pie Cherries are great too!

Reviewed on Mar. 24, 2011 by MayK

This is incredible, and so easy to make. I used crushed pineapple in juice instead of heavy syrup and it came out great. I plan to keep the ingredients on hand for this cake because it's a great last minute dessert if you're out of time. And it takes so good, I'd make it even if I wasn't in a rush. As for the whipped cream, I'm sure it would make it delicious, but we didn't miss it!