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Preparation Time: 5 minutes
Cooking time: 40 minutes
Serves: 12
If served as twelve portions, provides 434 cals, 37g fat (of which 12g saturates), 13g sugar and 0.3g salt per portion.
Ingredients
- 600g (21oz) tinned cherry pie filling*
- 425g (15oz) tinned crushed pineapple
- 430g (15¼oz) packaged yellow cake mix*
- 1 cup butter
- Non stick cooking spray
Method
1. Preheat the oven to 165°C/Fan 145°C/Gas Mark 3.
2. Spray a 9in x 13in baking dish with the cooking spray.
3. Spread the pie filling in the bottom of the baking dish.
4. Evenly pour the pineapple over the top of the pie filling.
5. Sprinkle the dry cake mix over the pineapple.
6. Melt ½ cup of the butter and pour evenly over the top of the cake mix.
7. Take the remaining ½ cup of butter and cut into small pieces. Place the pieces of butter over the top of the cake.
8. Bake the cake in the preheated oven until the top is golden brown and the filling is bubbling around the edges, about 40 minutes.
9. Serve the cake warm.
*This recipe detailed using a cherry pie filling with a yellow cake mix, but also offered the following alternative combinations:
- Strawberry pie filling with white cake mix
- Cherry pie filling with chocolate cake mix
- Blueberry pie filling with lemon cake mix
- Apple pie filling with spice cake mix
- Peach pie filling with yellow cake mix
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