Quick Fruity Cake

1 large can of crushed pineapple
1 large can of cherry pie filling
1 box yellow cake mix
½ cup margarine stick

Place both fruits in the bottom of a 9x13 or 10x13 pan, mixing them well together. Pour the dry cake mix over the top as evenly as possible and cut the margarine into small squares and drop evenly over the dry mix. Bake for about 50-60 minutes on 425 or until the top of the cake is golden brown.

Depending on the size of pan you can double the ingredients or you can add more cherries if you like.

I like to add slivered toasted almonds to the top before baking.

If you don’t like pineapple use two different types of cherries (i.e. sweet and tart)


Shared by Vicki Lewman Terra


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