Ingredients
– 1 can (20 oz) crushed pineapple, undrained
– 1 can (21 oz) cherry pie filling
– 1 package (8 oz) cream cheese, softened
– 1 cup chopped pecans
– 1 box yellow cake mix
– 1/2 cup unsalted butter, melted
Equipment Needed
– 9×13-inch baking dish
– Mixing bowl
– Spoon or spatula
– Measuring cups and spoons
– Mixer (optional, for cream cheese)
Step-by-Step Instructions
To start off, preheat your oven to 350°F (175°C). While that warms up, I love to prepare my baking dish by greasing it lightly. First, spread the crushed pineapple evenly across the bottom, juices and all. Then, spoon the cherry pie filling over the pineapple layer, giving a beautiful pop of color. It’s at this point that I often pause to admire the vibrant layers, glistening in the light. (See the next page below to continue steps…)