What Dessert Can I Make With Cherry Pie Filling, Crushed Pineapple And Angel Food Cake Mix

1-2-3 Cherry Pineapple Dump Cake!

A new recipe for cherry pineapple dump cake has been developed by us, and it was very fantastic! I was fortunate enough to come upon a box of pineapple cake mix and began brainstorming ideas from there. Due to the fact that they are so simple to make and that all five of us enjoy them, I have been creating a lot of dump cake recipes recently. (This article was first published on September 18, and affiliate links are included.)

• Cherries and blueberries were a wonderful combination, but if you prefer blueberries, you could easily substitute them. This is the method I employed

I didn’t have a can of pineapple chunks on hand (which is what I would typically use). So I used these pineapple slices and simply sliced them into smaller nibbles right in the container, and it turned out to be perfectly good. That is exactly what I mean when I say that dump cakes are really adaptable! Seriously, make do with whatever you have on hand.

Cherry pineapple dump cake recipe

1. Duncan Hines or any other brand is OK. We used a pineapple cake mix for this. White cake mix or a handmade yellow cake mix will do just fine

1. Butter
2. Coconut (optional for the cake’s top)
3. Eggs
4. Flour
5. No nuts required, however we used honey roasted chopped pecans as a substitute.

This cake is almost as simple as our 3-ingredient dump cake, but with a few more ingredients! There are many different ways to make a dump cake, and I have tried them all. Here are a few examples:

• With a few additions, this cake is almost as simple as our 3-ingredient dump cake. The following are some of the ways I have used to make dump cakes, although there are many more.

It truly depends on your own choice and what you’re used to, but for this particular look, I think layering worked great for the look. Many people place the cake mix on top of the cake, with only the butter drizzled on top and any little toppers you wish to add, but I don’t care for any dry cake mix remaining on the top of the cake. I sandwich the cake mix between the pie filling and the can of pineapple, and it turns out to be a fantastic combination. Though it has a propensity to not rise as much as it should due to the weight of the pineapple.BUT.there is no dry mix left.

As previously said, you may substitute blueberry pie filling for the cherries in this recipe, and the coconut on top is entirely optional.

• Use pineapple tidbits to make a chunkier variation, such as the one seen below (I prefer this). Alternatively, crushed pineapple in a can works great as well, but has a whole different feel.

I wouldn’t recommend using pineapple chunks since they’ll be too heavy on the top of the dish. However, if all you have is a can of slices, like I had, you can just cut it into nibbles right in the can by running a knife around the whole circumference of the can. You’ll want to melt your stick of butter and preheat your oven to 350 degrees before you begin. I do this first by heating the butter in the microwave for around 30 seconds or by slicing it for 20 seconds. Afterwards, bake and serve immediately after taking it out of the oven if you choose!

Does dump cake have to be refrigerated?

• If you have any leftovers after you’ve served it, certainly, I would recommend storing them in the refrigerator. I want it warm, therefore I don’t want it to be too chilly at first.

Once you’ve had a taste of this slice of heaven, you should try these other dump cakes:

1. The pineapple angel food cake recipe is made with only two ingredients.

1. During the holidays, a gingerbread dump cake is a delicious treat.

1. The banana split dump cake is a unique take on a classic recipe. If you have one of these multi cookers, the pressure cooker chocolate lava cake and the Instant Pot dump cake are also excellent options. We prepared an upside-down cherry pie by mistake, but it turned out so well that we decided to share the recipe. Our favorite fall delicacy is pumpkin pie dump cake
2. Nonetheless,

Here’s a downloadable version of the cherry pineapple dump cake recipe as well as a video to get you started! Is it necessary to refrigerate the dump cake? The majority of people want their dump cake to be served warm, straight from the oven. Some people prefer it after it has been cooled a little after being refrigerated.

• If you wish to serve it chilled, allow it to cool completely when it has finished baking. Then wrap it in either cling wrap or aluminum foil to keep it fresh. Place it in the refrigerator until you’re ready to serve it that way.

For best results, let the cake cool completely after it has been baked before serving.

Then wrap it in plastic wrap or aluminum foil to keep it fresh. It should be stored in the refrigerator until it is used.

• Serve it with whipped cream or ice cream, and it’ll be as good as new again.

Try ourcherry breadrecipe for even more delectable pleasure.

Cherry Pineapple Dump Cake Recipe

This simple cherry pineapple dump cake recipe comes out quite delicious! A fruit dessert made with only four essential components, with the option of adding extras such as coconut and almonds. pineappleCourseDessertAmericanCuisineKeywordcake, cherry, dump cake, pineapple, pineapple, pineapple Preparation time: 10 minutes Preparation Time40 minutes Time allotted: 50 minutes Servings8 Calories495kcal per serving

• Dump your can of pie filling onto the bottom of a 13×9 pan and smooth it out evenly
• We used cherry pie filling. 350 degrees Fahrenheit is the recommended temperature for your oven. Sprinkle your cake mix on top of it in a uniform layer
• We used pineapple cake mix, but if you can’t locate it, yellow or white cake mix will work just as well. Pour your can of crushed pineapple tidbits or pineapple chunks on top of that equally, being sure to incorporate the liquid
• Melt your stick of butter and spread it evenly over the top of the mixture. Sprinkle your sweetened shredded coconut on top of that, followed by a scattering of almonds. We made use of honey roasted nuts that had been pulverized. Preheat the oven to 350 degrees for 35-45 minutes, or until the centre of your pineapple dump cake is lightly browned and appears to be stiffening up in the middle
• Allow it cool for a few minutes before scooping out
• You could also add a dollop of vanilla ice cream on top.

Fill a 13-by-9-inch baking pan halfway with pie filling and distribute evenly; we used cherry pie filling. 350 degrees Fahrenheit is the temperature in your oven; On top of it, evenly sprinkle your cake mix; we chose pineapple cake mix, but if you can’t locate it, yellow or white cake mix would do just as well. Over it, evenly distribute the can of crushed pineapple tidbits or pineapple chunks; don’t forget the liquid! Spread the remaining butter evenly over the top of the potatoes. On top of it, sprinkle with your sweetened shredded coconut, followed by your nuts.

Preheat the oven to 350 degrees for 35-45 minutes, or until the centre of your pineapple dump cake is lightly browned and appears to be stiffening up in the middle.

Cherry Pineapple Dump Cake

Dump cake with cherries and pineapple Only four ingredients are used in this recipe, which includes crushed pineapple and cherry pie filling. This incredibly simple dessert recipe creates a tart filling with a buttery crispy top layer that is perfect for entertaining. I can’t resist a nice dump cake recipe when I see one. Not only are they the most straightforward dessert to create, as demonstrated by this peach dump cake, but they are also the most flavorful. The combination of the buttery crunchy topping with the acidic cherries results in a sweet taste that reminds me of a crumble.

When I came across this cherry dump cake recipe in my grandmother’s recipe box, I knew I wanted to give it a try right away.

For the second time, I already had everything I needed on hand since, like this pound cake, this cherry pie filling dump cake just needs four ingredients.

How to Make Cherry Pineapple Dump Cake

To begin, combine the can of pineapple (with juice) and the can of cherry pie filling in a large mixing bowl. Place in a 9-by-13-inch baking pan. If you wish, you may also sprinkle nuts on top of this layer before baking it. This time, I didn’t include them. One box of yellow cake mix should be sprinkled on top of the cherries and pineapple. Two sticks of butter should be sliced and placed on top of the cake mix. Preheat the oven to 350 degrees Fahrenheit and bake for 50 to 60 minutes. I cooked it for the whole hour, and the top was a little brown.

This ultra-simple dessert dish is sour with just the right amount of sweetness to balance it out. This simple treat is hard to beat, especially when it’s topped with freshly-whipped cream or vanilla ice cream. Enjoy!

Cherry Dump Cake Tips and Notes

In this recipe, what kind of canned pineapple is the most suitable? The recipe called for crushed pineapple, which I used, and it turned out perfectly. How long does this dessert recipe last in the fridge? Furthermore, how should I store it? Refrigerate leftovers in an airtight container for up to 3 days after cooking. For a maximum of three days, they can be kept refrigerated. Is it possible to include nuts in this recipe? Yes! The original recipe calls for sprinkling the nuts on top of the cherries and pineapple before pouring in the cake mix and baking until done.

What should I use to decorate the top of this cherry dump cake recipe?

More Cake Recipes

• Recipes for Strawberry Angel Food Cake, Sour Cream Coffee Cake, Moist Lemon Cake, and Rhubarb Cake are all available online.

Description

Cherry pineapple dump cake cooked in the oven with cherry pie filling and crushed pineapple is a simple and delicious dessert.

• 1 can cherry pie filling
• 1 (20 oz) can crushed pineapple
• 1 box yellow cake mix
• 2 sticks butter
• Chopped nuts (optional)
• Whipped cream or vanilla ice cream (for icing).

1. Preheat the oven to 350 degrees Fahrenheit. Combine the cherry pie filling and the crushed pineapple in a 13-by-9-inch baking pan. Cake mix should be sprinkled on top. Sticks of butter are placed on top
2. Preheat the oven to 350 degrees F and bake for 50 to 60 minutes. Allow to cool before serving. a dollop of whipped cream or ice cream on top

Notes

You can add chopped nuts to the cherry pie filling and pineapple mixture before adding the cake mix, if you choose to do so. Cherry dump cake, cherry pineapple dump cake, cherry dump cake recipe, cherry pie filling dump cake are some of the terms used to describe this dessert. Lynnette is the home cook, recipe tester, and photographer for Cleverly Simple, which she founded in 2010 and continues to operate today. The majority of her recipes are adapted from a cherished recipe box that was passed down to her through her great-grandmother, grandmother, and mother.

Reader Interactions

Because it only calls for five ingredients, this incredibly simple cherry pineapple dump cake recipe is guaranteed to become your go-to dessert for cookouts, potlucks, and any other event. Nothing more complicated than dump, spread, sprinkle and dot, then bake! In this sponsored conversation, I write on behalf of PillsburyTM and am compensated for my time. All of the thoughts and material on this page are mine.

Cherry Pineapple Dump Cake

You might be thinking, “What exactly is a dump cake?” right now. Keep your buttocks on your buttocks (as my 10-year-old would say), because I’m about to shock your world with what is actually one of the easiest sweets on the face of the planet: banana bread. Let me agree that dump cake is not the most enticing of names, and it is true that they are unlikely to win any beauty contests based on their appearance. However, what they lack in terms of name and look, they more than make up for in terms of simplicity of preparation and taste!

For the sake of complete disclosure, I’ve been baking this cherry pineapple dump cake since I was approximately 10 years old.

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Best Cherry Pineapple Dump Cake Ingredients

Dump cakes are little more than a box of cake mix topped with a layer of fruit filling at its most basic level. The cherry pineapple dump cake recipe that I’m sharing with you today simply asks for five ingredients: a boxed yellow cake mix, a can of cherry pie filling, a can of crushed pineapple, butter, and nuts. Perhaps all of these ingredients are already in your pantry at this very now! While it comes down to it, the only consideration you’ll have to make when making this recipe is which cake mix to use.

In all of my dump cake recipes, I use PillsburyTM Moist Supreme Yellow Premium Cake Mix, which can be found in the baking department of nearly every grocery store (I got mine at Kroger!).

Beyond that, it’s as simple as dumping the ingredients onto a pan, spreading them out, and baking them.

Is there anything more straightforward than that? It’s not like you have to do anything since the oven does everything. Do you still not believe me? Simply watch the video of the cherry pineapple dump cake and prepare to be surprised.

How Do You Make A Cherry Pineapple Dump Cake?

My first cake, a pineapple dump cake with cherries, could have been the very first cake I ever cooked on my own. Several years ago, my grandmother brought home a recipe from her “club” and guided me through it once. It became a Friday night tradition for us when we stayed at her place on Friday nights from that point on. Do not inquire as to what her group was about, since I have no idea what they were up to, LOL. Is it possible that someone has played their cards? In any case, this dump cake with cherry pie filling and pineapple is excellent for preparing with your children because it is SO easy to make.

1. Then pour in the smashed pineapple and distribute it throughout.
2. Then, pour the boxed cake mix over the top and smooth it out evenly.
3. DUMP THE CUPCAKE!
4. Expect your house to smell great and for your children to emerge from their rooms, one by one (if they didn’t help), to inquire as to what you’re cooking for them.

Cherry And Pineapple Dump Cake For The Win!

So, what are your thoughts? Definitely a crowd-pleaser, if I may say so myself! Everything about this pineapple cherry dump cake works in its favor: it’s quick and simple to make, tasty, and it travels well, making it an excellent choice for summer cookouts and potlucks. Serving suggestions: warm, chilled, or even a dollop of vanilla ice cream. What is the one constant? It is almost certain that the plate will be scraped clean. As a result, don’t expect any leftovers! PIN IT RIGHT NOW! ADD THIS CHERRY PINEAPPLE DUMP CAKE TO YOUR EASY DESSERT RECIPES BOARD ON PINTEREST BY CLICKING HERE.

Instructions

1. Preheat the oven to 350 degrees Fahrenheit. Grease a 13×9-inch cake pan or baking dish with butter
2. Dump the undrainedcrushed pineapple into the pan and distribute it evenly across the bottom of the pan
3. Repeat with the other ingredients. Place the pineapple in a large mixing bowl and pour in the cherry pie filling. Distribute the dry cake mix on top of the pineapple and cherry layers in a uniform layer
4. Dot the butter squares all over the cake mix layer using a pastry brush. Sprinkle with chopped pecans after that
5. Preheat the oven to 350 degrees for 48-53 minutes, or until the filling is bubbling and golden brown around the edges. With or without a dollop of vanilla ice cream, you may serve this dish hot, warm, or cold.

Nutrition Information:

This recipe makes 12 servings. 3/4 cup is the serving size. The following is the amount of food per serving: Calories:292 18.5 g of total fat 7.9 g of saturated fat Cholesterol:31.0mg Sodium:114.8mg Carbohydrates:31.6g Fiber:2.1g Sugar:14.1g Protein:2.1g Looking for a dump cake recipe that’s a bit more appropriate for the season? Make this pumpkin dump cake, and you won’t be disappointed. It is guaranteed to become a family favorite fall dessert with its layers of pumpkin pie filling, a delicate vanilla centre and a crispy buttery pecan topping.

More Box Cake Mix Recipes To Try

If you enjoy box cake mix recipes because of their simplicity of preparation, try some of these other tried-and-true classics:

• Using a boxed brownie mix, this fast brownie cookie recipe produces wonderfully fudgy and chewy brownie cookies in only 15 minutes. Birthday Cake Cookies—Starting with a yellow cake mix and a slew of sprinkles, these colorful and delightful sandwich cookies are baked to perfection. Known as the Boston Cream Pie Cake, this angel food cake is layered with vanilla pudding and topped with chocolate ganache, and it is usually a hit with the crowd. Strawberry Poke Cake with Vanilla Pudding and Whipped Cream on Top—A classic strawberry poke cake is covered with vanilla pudding, whipped cream, and a cherry on top for a delectable twist on the ever-popular ice cream delicacy

Check visit Myxxrecipes.com for for more ideas on how to use Pillsbury cake mixes in “out of the box” situations! I’m looking forward to seeing how your cherry pineapple dump cake comes out. Please tag me on Instagram @UnsophisticookonInstagram or use the hashtagUnsophisticook so that I can see it. Enjoy!

2 Ingredient Cherry Angel Food Cake

Home»Recipes»Cherry Angel Food Cake with only 2 ingredients Ingredient No. 2 Cherry Angel Food Cake is made with only two ingredients and takes only a few minutes to prepare. In order to make this, you will not need any eggs, water, oil, or anything else than cherry pie filling and Angel food cake. Make this delicious summery dessert for yourself and your family to enjoy! This light and fluffy cherry cake is rich with luscious cherry bits and may be baked in either a 9 x 13 cake pan or a Bundt pan, depending on your preference.

• Cherry Pie Filling is used in this Angel Food Cake, which is really delicious!
• For those who adore maraschino cherries, this dish is a must-try!
• Perhaps you don’t have access to this sort of pan?
• I once attempted to bake an angel food cake (using the box directions) in a Bundt cake and the entire thing exploded.including the interior of my brand new stove.
• Don’t even think about it, people!

Consequently, I am confident that you will have many questions regarding this 2-ingredient cake recipe, and I will do my best to address them all in the section below.

Ingredients

It is extremely vital that you use the exact sizes and types of these two components, or “ingredients,” that are required to make this cake in order to achieve the best results.

• A 16-ounce box of Angel Food cake mix– This recipe works best with the Just Add Water kinds of Angel Food cake mix
• The egg pouch versions will not turn out properly. Make certain that the cake you purchase is only water and no other ingredients, or else you will not have a cake that will set. It must be cherry pie filling liquid, not syrup, and it must be 21 ounces in total.

Pan Type and Coating

It is not necessary to oil or spray glass baking pans with nonstick spray for this recipe. It is necessary to use a pan to help the angel food cake “climb up” your pan since it rises. Using a lot of fat may cause the cake to not rise and will end up being a complete failure. The cake will leave a coating on the inside of your glass pan, but once it has completely cooled, you will be able to lift the slices out of the pan with ease.

Metal Bundt Pans

If you are using a metal Bundt cake pan, you will need to oil the pan before baking, or your cake will not come out easily. The Baker’s Joy nonstick baking spray, which is created with flour and oils, is my preferred brand.

Garnish Ideas

It is recommended that you use sugar-free whipped topping and a cherry if you are adhering to a certain lifestyle (such as WW). If not, whipped cream or a cool whip topping (such as Cool Whip) is a delicious substitute. Even a scoop of vanilla ice cream would be delicious!

Storage

This cake may be frozen (without the toppings) in an airtight container for up to 30 days once it has been allowed to cool completely. Keeping it at room temperature for 4-5 days, covered firmly, will ensure that it lasts.

Summer Cake Recipes

• Chocolate Mayo Cake, Pistachio Dream Whip Cake, Pineapple 2 Ingredient Angel Food Cake, and Lemonade Ice Box Pie are some of the desserts you may make.

2 Ingredient Cherry Angel Food Cake

Ingredient No. 2 Cherry Angel Food Cake is made with only two ingredients and takes only a few minutes to prepare. In order to make this, you will not need any eggs, water, oil, or anything else than cherry pie filling and Angel food cake. Make this delicious summery dessert for yourself and your family to enjoy! This light and fluffy cherry cake is rich with luscious cherry bits and may be baked in either a 9 x 13 cake pan or a Bundt pan, depending on your preference. Preparation time: 10 minutes Cooking Time: 30 min.

• Oven (set to the middle rack)
• Large mixing bowl
• Whisk
• Rubber spatula
• 9-inch-by-13-inch cake pan or 10-cup Bundt pan
• Ingredients

• 16ounces Angel Food Cake Preparation Do not utilize the egg pouch method of packaging. Only the water variant should be used. a can of cherry pie filling (21 ounces)

• Adjust the oven rack so that it is in the center of the oven. Preheat the oven to 350 degrees Fahrenheit. In a large mixing bowl, combine the dry cake mix and the full can of cherry pie filling. Carefully whisk the ingredients together until they are thick, pink, and fluffy. Pour the batter into a 9 x 13 glass or ceramic baking dish that has not been oiled. Using this sort of pan, you do not want to grease it. Details about the pan can be found in the notes or in the article. To bake for 28-30 minutes, or until the cake tests clean when a toothpick is placed in the middle of the cake
• Allow about 30 minutes of cooling time before slicing the cake. When the cake is finished baking, it will be extremely fluffy and depress a little in the middle. With whipped topping and a cherry on top, you’re all set! Enjoy

Nutritional values are estimates and are only intended to be used as a guide. It is not necessary to coat glass or ceramic baking pans with nonstick spray while making this recipe. It is necessary to use a pan to help the angel food cake “climb up” your pan since it rises. Using a lot of fat may cause the cake to not rise and will end up being a complete failure. The cake will leave a coating on the inside of your glass pan, but once it has completely cooled, you will be able to lift the slices out of the pan with ease.

The Baker’s Joy nonstick baking spray, which is created with flour and oils, is my preferred brand.

52 mg of potassium |1 g of fiber|

Reader Interactions

This dish was really delicious. It is something I will cook again and again. One word of caution, however. Despite the fact that the recipe indicated to use a 9 x 13 pan, I used a tube pan instead. I didn’t grease the pan since the cake mix’s directions specified in large bold letters, “DO NOT GREASE PAN.” So I didn’t. MISTAKE, MISTAKE, MISTAKE. The cake became stuck to the pan and crumbled to pieces totally. Basically, I just took the pieces and put them in a 9 x 13 pan, then topped them with the Cool Whip topping to finish it off.

The only thing I did differently was add a small can of pineapple to the Cool Whip along with a couple of drops of yellow food coloring, just for a little more flair.

More information can be found at

Most helpful critical review

Because of the pineapple, the angel food becomes far too dense to be cooked in the time allotted for the recipe. I baked it for 25 minutes, and my cake crumbled to the ground. If you want this cake to hold together, you’ll need to cook it for 35-40 minutes at 350 degrees. More information can be found at 550 Customer Reviews

• 406 five-star ratings
• 79 four-star ratings 3star ratings: 31, 2star ratings: 15, and 1star ratings: 19.

This dish was really delicious. It is something I will cook again and again. One word of caution, however. Despite the fact that the recipe indicated to use a 9 x 13 pan, I used a tube pan instead. I didn’t grease the pan since the cake mix’s directions specified in large bold letters, “DO NOT GREASE PAN.” So I didn’t. MISTAKE, MISTAKE, MISTAKE. The cake became stuck to the pan and crumbled to pieces totally. Basically, I just took the pieces and put them in a 9 x 13 pan, then topped them with the Cool Whip topping to finish it off.

The only thing I did differently was add a small can of pineapple to the Cool Whip along with a couple of drops of yellow food coloring, just for a little more flair.

More information can be found at Because of the pineapple, the angel food becomes far too dense to be cooked in the time allotted for the recipe.

I baked it for 25 minutes, and my cake crumbled to the ground.

More information can be found at This is a cake that I have prepared multiple times.

1. I use an angel food cake pan, but you may use a 9×13 pan if you choose.
2. As an added bonus, the icing is made from a small can of crushed pineapple (drained) put with a container of cool whip.
3. I used 1/2 cup coconut, as suggested by someone else, and I think I’ll add 1/2 teaspoon rum essence the next time around.
4. If you are having issue with it dropping, I recommend cooking it until it is golden brown and has an even surface, which should solve your problem.
5. Because it was so wet, I don’t think you could simply dry it out by increasing the baking time by five or ten minutes at a time.
6. Unbelievable!
7. Prior to baking, I added 1/2 cup shredded coconut to the mixture and mixed it in.
8. I brought this to my in-laws’ place, and they were enthralled.

More information can be found at I believe the failures were caused by the use of an Angel Food cake mix in conjunction with the two-bag mixing method.

The product in question was a shop brand, and I just experienced a problem with it.

It may also be baked in an ungreased 9×13 pan, and the batter is mixed directly in the pan with a spatula.

More information can be found at Advertisement When it comes to simplicity and deliciousness, this cake is unbeatable.

• I’ve made it twice, and the first time I followed the recipe to the letter, which was difficult!
• The second time, I went all out and mixed in a cup of shredded coconut and a few drops of vanilla flavor into the batter.
• I sprinkled a cup or two of chopped and roasted pecans on top before serving.
• While I’m certain that my diet is in disarray, I believe it is well worth it!

More information can be found at This recipe was found in a cookbook years ago, and I’ve cooked it a dozen or so times since then.

1. Here are a few pointers to keep in mind: Make certain that your mixing bowl is of sufficient size.
2. Additionally, DO NOT UNDERBAKE!
3. If the cake is underbaked, it will fall in the centre.
4. When I prepared this the previous time, I also inverted the 9×13 grid “Angel food cake is baked in a pan on two pieces of wood that are resting on the pan’s handles, much like a typical angel food cake.
5. ** In place of the pineapple, you can use a 20-ounce bag of sliced, frozen strawberries (thawed with the juice) in place of the pineapple.
6. I decided to give it a shot just for fun and brought it to a party.
7. In order to be prepared for those occasions when we “need something FAST,” I propose that we all have a box of cake mix and a can of pineapple in the cupboard.

Two-Ingredient Pineapple Angel Food Cake

To make a simple and delectable pineapple angel food cake, just two ingredients are required! The first item on the list is Betty CrockerTM White Angel Food Cake Mix. Angel food cake is sweet and fluffy, with a crumbly-yet-moist texture that is just right. Make the batter tropical by mixing in a can of crushed pineapple for a taste that is tangy, sweet, and tropical. Flavors that are vibrant and spicy come together in every mouthful. Enjoy this angel food cake with pineapple the next time you want to make something out of the ordinary.

Steps

• 1Preheat the oven to 350°F. 2In a large mixing bowl, beat the dry angel food cake mix and crushed pineapple on low speed for 30 seconds, then on medium speed for 1 minute. 3In a small mixing basin, whisk together the eggs and oil. Pour into a 10-inch tube pan that has not been oiled
• 3 Bake for 40-45 minutes, or until the top is a deep golden brown. Allow around 2 hours to cool fully upside down as indicated on the cake mix box. Run a knife along the edges of the cake and flip it out onto a serving platter. To cut the meat into slices, use a serrated knife. Refrigerate after covering with plastic wrap.

Tips from the Betty Crocker Kitchens

• Tip 1Make sure you use an angel food cake or tube pan with a 10-inch diameter for this recipe. An upside-down cake pan is a circular, metal pan with a hollow tube in the center
• The bottom is generally detachable, which makes it simple to remove the cake once it has cooled. tip For any tube cake pan recipe, lower the oven rack to the lowest position in the oven so that the cake bakes entirely without browning excessively or touching the rack above
• 2 tip In order to get the best results with this recipe, use a serrated or bread knife with a longer blade to cut the angel food cake, which will assist to avoid the cake from ripping or compressing. recipe tip No. 4If our Pineapple Angel Food Cake has whetted your appetite for more of this tropical fruit, try our recipe forEasy Pineapple Upside-Down Cake instead. There are fruity and sweet tastes in plenty in this classic
• Tip If you prepare a 2-ingredient pineapple cake, it may prompt you to consider what additional sweets may be made with only 2 ingredients. With our Two-Ingredient Soda Pop Cupcakes, we’ve got a delectable treat on our hands right now. Fill up your glass with the fizzy beverage of your choice, such as grape or orange

Nutrition

160 calories, 0 grams total fat, 3 grams protein, 39 grams total carbohydrate, 30 grams sugars

Nutrition Facts

Calories170 Calories from Fat0 calories from fat Fat0g0 as a percentage of total fat Saturated fat0g0 percent of total fat Trans Fat0g is an abbreviation for Trans Fat0g. Cholesterol0mg0 percent Cholesterol0mg0 percent Sodium320mg 13 percent of the population Potassium is 60 mg2 percent of the total. Carbohydrates (total): 39g13 percent Dietary Fiber0g0 percent of total calories Sugars30g Protein3g Amount of vitamin A in the body: 0 percent Vitamin C4 is made up of 4% of the total. Calcium is 0 percent of the total.

Exchanges:

1 potato; 0 fruit; 1 1/2 other carbohydrate; 0 skim milk; 0 low-fat milk; 0 milk; 0 vegetable; 0 very lean meat; 0 lean meat, high-fat meat; 0 fat; 1 1/2 other carbohydrate

Carbohydrate Choice

2 1/2*Percent Daily Values are based on a 2,000 calorie diet. 2 1/2*Percent Daily Values do not include fiber. Twenty-first Century Mills ®/TM General Mills All Rights Reserved

Cherry Pineapple Dump Cake

It’s no surprise that this traditional dump cake is one of my all-time favorite simple sweets! Cooking this dish is extremely simple, and it tastes incredible. if you haven’t already, you should add this Cherry Pineapple Dump Cake recipe to your list of things to accomplish. Immediately. The combination of cherry pie filling and crushed pineapple creates the ideal atmosphere for a buttery yellow cake mix crust to hold its shape. These four components come together to create a delectable dessert for a large group of people.

And the combination of these flavors is like a party in your tongue.

The original version of this piece was published on March 20, 2013.

What is a Dump Cake

Yeah. Yes, you read that correctly. This is referred to as a dump cake. Dump cakes are my favorite because they involve very little effort on your side, yet they taste like pure enchantment when you bite into them. It’s a typical case of “open and pour” action. So swiftly. It’s that simple. You may see my video of the Cherry Pineapple Dump Cake again on YouTube. To make this meal, you basically just put and arrange ingredients in a baking dish and bake them in the oven. You don’t even have to combine the ingredients.

ThisCherry Pineapple Dump Cakeis out of this world delicious.

Check out my page on Dump Cakes to learn everything you need to know about them!

Along with a Peach Dump Cake, a Blueberry Dump Cake, and a Strawberry Short Cake Dump Cake, be sure to prepare a Strawberry Short Cake Dump Cake. Do you eat dump cakes on a regular basis? Sign up for my email and you’ll receive an unique dump cake recipe that isn’t available anywhere else online!

Is This Really the Best Recipe

I’m well-versed in my sweets. And this one is very adorable and amazing. I believe that this is the finest recipe for Cherry Dump Cake with Pineapple that has ever existed. The balance of tastes is perfect in this dish. The sour cherry pie filling contrasts beautifully with the sweet, crushed pineapple in this recipe. This buttery delight, which is topped with a crust that tastes like cake batter, is everything a dessert should be. It’s so amazing, in fact, that I turned it into Cherry Pineapple Dump Cake Cupcakes and a Cherry Pineapple Dump Cake in the Microwave while it was still warm.

• To be really honest, I ate the entire cake in two days.
• When it comes out of the oven, it’s fantastic, but I think it’s even better when eaten cold.
• And then there’s lunch.
• Please don’t pass judgment on me.

How to Make a Pineapple Cherry Dump Cake

Making a Cherry Pineapple Dump Cake is simple and only requires a few ingredients and a few minutes of your time. Making this dessert when you have guests around is the finest last-minute dessert you can create. Simply drop everything into a cake pan or baking dish and finish getting ready while the cake bakes while the cake bakes. It is really simple, which makes it ideal for entertaining guests. This delicious treat is also available as a printable recipe card, which can be found lower down in the page.

Ingredients

• Crushed pineapple (not the little can, and do not drain it)
• Apricots (not the tiny can and do not drain it)
• Apricots (do not drain it)
• And apricots (do not drain it). The following ingredients: Cherry Pie Filling (Comstock is a fantastic brand to use)
• Butter (or margarine if you have to use it because of dietary constraints)
• Yellow Cake Mix
• Eggs

Because my kid had a number of food sensitivities when he was younger, we had to substitute margarine for butter in order to prepare this pineapple cherry dump cakes recipe so that he could enjoy it. However, it is not as excellent as the original. Not even close, to be honest. However, it is possible. I used salted butter for this recipe because I enjoy the combination of salty and sweet flavors. And, with the exception of avocados and cherry tomatoes, I don’t season anything else I eat with salt (apart from basic seasoning in the pan, like professional cooks do).

1. So I assume my salt levels will be able to handle it.
2. Hold on to your caps and spectacles for dear life.
3. However, I like two.
4. Furthermore, I believe that 2 sticks will be able to provide a bit more moisture to the dry mix.

Step-by-Step Instructions

Because my kid had a variety of food sensitivities when he was younger, we had to substitute margarine for butter in order to prepare this pineapple cherry dump cakes recipe so that he could enjoy it. The quality of the product, however, is not as good as the original. Forget about it. You’re not even close. It is, nonetheless, possible to accomplish. I used salted butter for this recipe because I enjoy the combination of salty and sweet. And, with the exception of avocados and cherry tomatoes, I don’t season anything else I eat with salt (apart from basic seasoning in the pan like professional cooks).

Consequently, I believe my sodium levels are capable of withstanding the stress.

Keep your caps and glasses handy. A single stick of butter is required for several dump cake recipes. Two, on the other hand, is more my style. A buttery and tasty cake mix crust is something I look for. 2 sticks of butter, I believe, is sufficient to provide some moisture to the dry mix.

How to Serve Pineapple Cherry Dump Cake

A generous amount of the dump cake should be spooned into a serving dish. After all, it is mostly composed of fruits. However, many people choose to serve their dump cakes with whipped cream and maraschino cherries on top, which I find to be quite delicious as well. Alternatively, a scoop of ice cream. Because of its somewhat messy appearance, this dessert does not immediately appear to be something you would serve when entertaining guests. However, the taste of this wonderful dish is sure to impress everyone.

That’s all there is to it.

How to Store Dump Cake

Dump Cakes may be stored in the refrigerator for up to a few weeks. If I’m not going to serve them right away, I like to keep them in their baking dish, wrapped with plastic wrap. If the cake has already been served, I’ll put it in an airtight container, such as a Tupperware, to keep it fresh for later consumption. As a result, if you aren’t expecting to serve this cherry and pineapple dump cake for many hours, you may leave it out on the counter until you are ready to serve it.

Top Tips

• Once it’s in the oven, a reader added that she grates the butter over the top, which helps it spread a bit more evenly as it melts. Alternatively, you may arrange slices of butter on top of the dry yellow cake mix layer in a uniform layer. As the butter melts in the oven, it will be distributed evenly throughout the cake mix, allowing it to develop its beautiful golden crust. Next time, sprinkle some chopped pecans or macadamia nuts on top for a little more crunch.

Frequently Asked Questions

What is the best way to tell when dump cake is finished? Nothing needs to be cooked in this cake; the majority of the time is spent heating the dump cake components through. A crust is formed when the melted butter is combined with the dry cake mix. It is time to bake the dump cake when there are no more pools of butter and the crust has turned golden brown. What is the flavor of dump cake like? Dump cakes are available in a wide variety of taste combinations. However, this traditional Cherry Pineapple Dump Cake is one of my favorites!

This fruit cobbler has a strong cherry pie filling flavor, and when combined with the buttery cake mix crust, it tastes like the most incredible fruit cobbler you’ve ever had.

According to a 1980 Perthis article, dump cakes were first mentioned.

More Easy Desserts to Try

I consider myself something of a dump cake enthusiast. You can find all of my dump cake recipes in one one location. As much as I adore theCherry Pineapple Dump Cake, I also enjoy theChocolate Caramel Dump Cake, which is one of my favorite desserts. However, if dump cakes aren’t your thing, you might want to try one of these simpler recipes.

• Pumpkin Dump Cake by Live Love Texas
• Strawberry Jello and Angel Food Cake Dessert
• Easy Peanut Butter Pie Recipe
• And Best Ever Caramel Corn Recipe by Live Love Texas. Also, check out my Pumpkin Dump Cake, which is a more conventional version of the recipe.

Printable Dump Cake Recipe with Cherry and Pineapple

• Pam or another spray oil should be used to coat a 9 x 13 baking dish. Pour in the crushed pineapple and juice, and spread it out evenly over the bottom of the baking dish
• Using a spatula, put the cherry pie filling on top of the crust (it will not spread evenly, but that is okay). Dry yellow cake mix should be sprinkled over the cherries. Melt the butter and ladle it over the mixture, spreading it as evenly as possible. Preheat the oven to 350 degrees for 1 hour, or until the top is golden brown.

If you’re looking for cherry pie filling, the Comstock brand is always a wonderful choice. My previous experience with an alternate brand left me feeling let down. I prefer it if there are big bits of cherry mixed in with the crushed pineapple when I make this. In my view, the yellow cake mix is responsible for the greatest buttery flavor in this easy dump cake. White, on the other hand, will work. If you have any dietary requirements, you may substitute margarine for the butter in this recipe.

Once the pie is in the oven, a reader mentioned that she grates room temperature butter over the top, which helps it spread a bit more evenly as it melts.

As the butter melts in the oven, it will be distributed evenly throughout the cake mix, allowing it to develop its beautiful golden crust.

A serving contains: 0.75 cup|354 calories|51 grams of carbohydrates|2 grams of protein|16 grams of fat|10 grams of saturated fat|1 gram of trans fat|41 milligrams of cholesterol |407 milligrams of sodium |132 milligrams of potassium |1 gram of fiber|22 grams of sugar|598 international units (IU) of vitamin A|6 milligrams of vitamin C|94 milligrams of calcium|1 milligram of iron Dump cakes are a favorite of many people.

I like how simple it is to prepare and consume this dish at home or to bring it to a party to which you have been invited.

A Cherry Pineapple Dump Cake is a delicious dessert that can be served for almost any occasion. Do you know how to create dump cake? Please leave a comment to tell me how you made yours!

Heaven on Earth Cake

Angel food cake is a delicious treat that lives up to its name. Heaven on Earth Cakecombines angel food cake with sweet cherries and creamy vanilla pudding to create an out-of-this-world summer treat that will leave you begging for more. Have you tried my Angel Food Cakerecipe yet? If not, you should. It was impossible for me to resist going one step further with this angel food cake dessert after preparing the cake a couple of weeks earlier. You’ll understand why I refer to it as “Heaven on Earth” cake when you’ve had a bite of it!

What is Heaven on Earth Cake?

This angel food cake dessert is constructed with cubes of ready-made angel food cake that are stacked in a pan with a vanilla pudding cream, cherry pie filling, and cool whip, and then baked till golden brown. It has the appearance of a bread pudding, yet it does not require any baking! The soft sponge of the cake absorbs the vanilla and cherry tastes, as well as the rich sweet cream, which is poured on top. This was really delicious, especially when served cold on a hot summer night! Preparing this dish for a family graduation celebration, your next barbecue, or simply “because” It’s quite simple, and if you get angel food cake from a supermarket, you won’t even have to turn on your oven.

How to make Heaven on Earth Cake

This delectable delicacy is made using angel food cake and a can of cherry pie filling as the base. You may either create your own angel food cake from scratch or purchase one from a bakery in your local grocery shop to save time. Cut the cake into cubes, then put the cubes in the bottom of a cake pan to create a layer of cake pieces. Place some cherry pie filling on top of the angel food cake cubes, then continue the process with the remaining angel food cake cubes and pie filling. It’s time to prepare the pudding layer!

1. Instead of using quick pudding mix, I used sour cream in addition of the milk, which I had on hand.
2. Pour the creamy pudding on top of the entire cake and spread evenly.
3. Use all of your self-control to refrain from digging into the cake right immediately, and then place it in the refrigerator to cool for at least 4 hours before cutting into it.
4. I can’t seem to get enough of the combination of cherry and almond flavors, so I shaved some slivered almonds on top of the cake before ladling it into serving plates to make it more festive.

Every bite of this angel food cake delicacy is a delicious combination of light cake, creamy vanilla, sweet cherries, and crunchy toasted almonds. It’s really simple. It’s really good. Several Cherry Desserts are available, including Cherry Almond Hand Pies and Cherry Almond Braid.

How to serve the cake

The cool whip, cream, and rich cherry filling in this cake need the use of a large serving spoon to scoop the cake into bowls or onto individual plates. Arrange your angel food cake dessert in a trifle pan for an attractive and striking presentation! Everything about it is so gorgeous on the dessert table.

Variations

Do you not have a good sensation about the cherry almond stuff today? You can simply transform this simple summery dessert into a lemon lover’s dream with a few simple ingredients. I’m sure you’re all aware that I can’t get enough lemon sweets at this time of year, so I had to try a citrus variation of this dish as well. Simply replace the almond extract in the filling with a teaspoon of freshly squeezed lemon juice to create an alemon angel food cake dessert! Lemon pie filling or homemade lemon curd are both excellent pairings for this recipe.

Can this be made in advance?

Yes! My favorite way to eat this cake is after it has had a chance to cool in the refrigerator. Preparation can be done the night before and let to set in the refrigerator overnight to save time.

MoreEasy Dessert Recipes

• Recipes for Not Yo Mama’s Banana Pudding, Rice Pudding, Blueberry Cheesecake, Orange Poke Cake, and JELLO Poke Cake are all available.

Angel food cake is a delicious treat that lives up to its name. Heaven on Earth Cakecombines angel food cake with sweet cherries and creamy vanilla pudding to create an out-of-this-world summer treat that will leave you begging for more.

Ingredients

• 1 angel food cake that has been made
• 1 packet of angel food cake (3.4 oz) 1 box instant vanilla pudding mix
• 1 12 cups milk
• 1 cup sour cream (or plain greek yogurt)
• 12 tsp almond extract
• 1 can (20 oz) cherry pie filling
• 1 container instant vanilla pudding mix
• 1 container instant vanilla pudding mix (8 oz) Cool Whip
• 1 tablespoon almond pieces, toasted (optional)
• 1 cup strawberries

Instructions

1. Angel food cake should be cut into cubes. In a separate dish, whisk together the pudding mix, milk, sour cream, and almond extract until smooth. Set aside. Remove from consideration
2. Half of the cake cubes should be placed in the bottom of a 13×9 baking dish. 34 of the cherry pie filling should be spread over the cake. Repeat the cake layering process. Pour the pudding over the top of the cake, being sure to distribute it evenly
3. Cool Whip should be poured over the pudding layer. Place the remaining pie filling on top of the crust. Refrigerate the cake for 4 hours or overnight before serving. When you’re ready to serve, sprinkle the almonds on top.

Notes

• If you prefer a lemon taste, use 1 teaspoon fresh lemon juice for the almond extract. By adding a different pie filling, you may change up the flavor. Instead of Cool Whip, make your own handmade whipped cream.

Nutrition Information:

1Serving Size (in grams): Calories:120 6 g of total fat 3 g of saturated fat 0 g of Trans Fat 2 g of unsaturated fat Cholesterol:14mg Sodium:183mg Carbohydrates:15g Fiber:0g Sugar:10g Protein:2g *Nutrition facts are an estimate and are not guaranteed to be correct in all cases. If you want specific diet recommendations, please consult with a qualified dietician. This is one homemade treat that everyone can prepare because it is created with readily available components. For dessert tonight, dress up your angel food cake to taste like a slice of “paradise on earth!” **Disclosure of Affiliate Relationships: There may be affiliate links in this content.

It is possible that I will gain a small commission if you click on them or purchase the recommended things.

Thank you very much for your support of Shugary Sweets!

Categories:Desserts

Angel Food Cake Recipes

1Serving Size (in grams): 1 teaspoon Calories:120 6 grams of total fat The following is the amount of saturated fat: 3g. 0 g of Trans fat Fat: 2 g of unsaturated fat Cholesterol:14mg Sodium:183mg Carbohydrates:15g Fiber:0g Sugar:10g Protein:2g *Nutrition facts are estimates, and their accuracy cannot be guaranteed. Dietitians that specialize in specific diets should be sought out. This is a homemade treat that anybody can prepare because it is created using readily available components. For dessert tonight, dress up your angel food cake to taste like a slice of “paradise on earth.” **Disclosure of Material Connection: In this post, there may be affiliate connections to products or services.

A little commission may be earned if you click on them or purchase the recommended products. Only goods that I personally enjoy are recommended. Please accept my sincere gratitude for your support of Shugary Sweets! **For further information, please see mydisclosure policy. Categories:Desserts

Pineapple Angel Food Cake Recipe:

• There are only two ingredients! 1 big can crushed pineapple with juice and 1 box angel food cake mix are all you need. In a large mixing bowl, combine all of the ingredients. Bake at 350 degrees for 30 minutes in a 9×13 pan that has not been oiled. Oh, it’s so simple

Cherry Angel Cake:

• 1 box angel food cake mix and 1 can cherry pie filling (for a total of 3 ingredients). Combine the ingredients in a greased 9-by-13-inch baking pan and bake at 350 degrees for approximately 20-25 minutes.

Cinnamon Apple Cake:

• 1 can of apple pie filling and 1 box of angel food cake are required. In a mixing bowl, combine both ingredients. Transfer to a greased 9-by-13-inch baking pan and bake at 350 degrees for 30 minutes. for 20 minutes, or until the top begins to brown

Blueberry Angel Food Cake:

• 1 box angel food cake mix
• 1 can blueberry pie filling (about 22 oz can)
• 1 box vanilla pudding mix Combine the two ingredients and spread them out in a 13 x 9-inch baking sheet. Bake at 350 degrees F for 28-30 minutes
• Allow to cool for approximately an hour before sprinkling with powdered sugar.

Lemon Bars

• 1 angel food cake mix (about 1 box) 1 can lemon pie filling (optional)
• In a large mixing bowl, combine the dry cake mix and the cans of pie filling (I just did it by hand). Pour onto a baking pan that has been buttered. Preheat the oven to 350 degrees for 25 minutes, or until the top is beginning to brown.

3-2-1 Mug Cake!

• 1 box of Angel Food cake mix and 1 box of cake mix should be combined. Ensure that the container is airtight. To create a cup cake, follow these steps: Combine 3 tablespoons of cake mix and 2 teaspoons water in a mixing bowl. For 1 minute, or until the rice is cooked, microwave on high for 30 seconds.

The preparation of these angel food cake recipes is a lot of fun. You may try several combinations to find which one you like! Check out some of my other fantastic -RECIPES.

Reader Interactions

This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit. A beautifully light and airy cake recipe that is ideal for the warmer weather! Consider making this simple Cherry Pineapple Punch Bowl Cake recipe your go-to summer dessert for summer gatherings and parties! For summer barbecues, picnics, and parties, this Cherry Pineapple Punch Bowl Cake is the ideal dish for feeding a large group of people. The hues of red and yellow mingle together in a trifle dish to create a stunning dessert that couldn’t be much easier to make!

Because this dish makes use of cake and pudding mix from a box, it is exceedingly simple to prepare and present!

What is Punch Bowl Cake?

This delightful dessert, which is served in a classic punch bowl or trifle dish, is exactly what it sounds like. Your punch bowl will be filled with layers of cake, cherries, pineapple, and Cool Whip, making for a dessert that will satisfy a crowd! The best part is that you can prepare it ahead of time and allow it to chill before your summer event. The same way that icebox sweets come together with basic ingredients, this punch bowl cake comes together with simple ingredients to create an attractive dessert that is perfect for parties!

How to Make Cherry Pineapple Punch Bowl Cake

• Bake. The cake should be baked in accordance with the instructions on the cake box. Make. To prepare the pudding, follow the instructions on the pudding box. Prepare. Ensure that the pineapple is completely drained. Assemble. Finally, it’s time to assemble the various layers of your cake! Take a large punchbowl or trifle dish and crumble half of the cake into the bottom
• Layer the other half of the cake on top. In the next steps, you will put half of the pudding over your cake, half of your pineapple over your pudding, one can of cherry pie filling over your pineapple, and half of your Cool Whip over your cherry pie filling

• Repeat. Continue to layer the ingredients as follows: cake crumble, pudding, pineapple, cherry pie filling, and Cool Whip.

• Take it to the next level. Cover with a thin layer of chopped pecans and bake for 30 minutes. Cover and place in the refrigerator until ready to serve.

The strata are listed in the following sequence, starting at the bottom:

1. 12 cups of broken cake
2. 12 cups of pudding mixture
3. 12 cups of crushed pineapple
4. 1 can of cherry pie filling
5. 12 cups of Cool Whip The remaining cake crumble
6. The remaining pudding mixture
7. And the remaining cake crumble Final crushed pineapple
8. Second can of cherry pie filling
9. Remaining Cool Whip
10. Garnished with chopped pecans
11. Final crushed pineapple

There will be a total of 11 layers of deliciousness that will melt in your mouth!

What You’ll Love About this Cake

This punch bowl cake has a lot to offer in terms of appeal! A few of my favorite items are listed here.

• There are only six components required. This dish comes together in minutes thanks to the use of box cake mix and box pudding. The vibrant hues of the pineapple and cherries, when placed together, create a dish that is visually appealing. With this easy dessert, you can simply feed a large group of people. It’s simple to make changes. See our modification suggestions below for ways to make this dessert gluten-free or a lower-calorie alternative.

What Brands of Cake and Pudding Should I Use?

For this recipe, you may use any brand of cake mix or pudding mix that you choose. In order to make this recipe gluten-free, you may use whatever gluten-free cake mix you like.

Lower Calorie Options

Simple tweaks may be made to this dish to reduce its calorie and sugar content. Depending on your preferences, you can choose to make a few of these changes or all of them at once. The following are some substitutions you may make to make a lighter version of the cake:

• Pudding that is devoid of sugar. Reduce the amount of sugar in your diet by using sugar-free pudding and sugar-free cake mix. Sugar-free boxed cake mix and No Sugar Added pie filling will help you cut down on the sugar consumption. Utilize no-sugar-added cherry pie filling as well as fat-free or sugar-free Cool Whip to reduce the sugar amount. By substituting a lighter form of Cool Whip, you may reduce the amount of sugar and/or fat in your recipe.

• 1 box yellow cake mix (made according to package directions)
• 1 cup sour cream 1 big box vanilla instant pudding (made according per package guidelines)
• 5.1 ounces vanilla instant pudding (1) 1 small box (made according to package guidelines) vanilla instant pudding (3.4 ounces) 4 cups crushed pineapple (drained) (2 cans)
• 21 cups cherry pie filling (2 cans)
• 16 cups Cool Whip
• 12 cup chopped pecans

• Baking the cake according to the package guidelines is recommended. Prepare the pudding (both the large and mini boxes) according to the package guidelines
• And Ensure that the pineapple is completely drained. Crumble half of the cake into the bottom of a punchbowl or large trifle dish* and set aside. Half of the pudding should be spread over the cake. Half of the pineapple should be placed on top of the pudding. One can of cherry pie filling should be spread over the pineapple. Half of the Cool Whip should be spread over the cherry pie filling. Repeat the layers a second time. Using chopped pecans, decorate the top of the cake. Cover and place in the refrigerator until ready to serve.

Baking the cake according to the package guidelines is recommended; Using the package directions, prepare the pudding (both large and mini boxes). Pineapple should be well drained. Crumble half of the cake into the bottom of a punchbowl or large trifle dish*; set aside. half the pudding should be spread on top of the cake Half of the pineapple should be placed on top of the dessert. Over the pineapple, spread one can of cherry pie filling. Cool Whip should be spread over half of the cherry pie filling.

Chop the pecans and scatter them on top.

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