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Cherry Pineapple Cake

 Cherry Pineapple Cake
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
12-15 ServingsPrep: 15 min. Bake: 1 hour


  • 2 cans (16 ounces each) pitted tart red cherries, drained
  • 1 can (20 ounces) crushed pineapple in syrup, undrained
  • 1/3 cup finely chopped walnuts
  • 1 package white cake mix (regular size)
  • 1/2 cup butter, melted
  • Whipped cream, optional


  • 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.