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Cherry/Pineapple Crumb Cake

by on August 9, 2011 in Desserts, Fruit Desserts August 9, 2011 DessertsFruit Desserts
See post on AroundTheFarmhouseTable’s site!
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Level: Easy

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Description

This simple, four-ingredient crumb cake is great all year round. The pineapple and cherry mix together with the buttery crust to create a delicious treat to go with that pint of ice cream you’ve got in the freezer. 1 Cup of fresh pineapple can be substituted for the can in the recipe.

Ingredients

  • 2 cans Cherry Pie Filling, 14.5 Oz Cans
  • 1 can Crushed Pineapple In Juice, 8 Oz
  • 1 box Jiffy Yellow Cake Mix, 9 Oz.
  • 1 stick Butter
  • Optional For Serving: Vanilla Ice Cream Or Whipped Cream

Preparation

Preheat oven to 350°F and lightly grease a 13×9 pan.

Pour the cherry pie filling directly into the prepared pan. Add the pineapple and stir together with the cherries. Even the filling out over the pan.

Dump the cake mix on top of the filing and spread evenly. Cut the butter into small slices and lay it out evenly over the cake mix.

Bake at 350°F on the center rack for 30-40 minutes or until the cake mix starts to brown. Remove from oven and let cool for 15-20 minutes.

Serve with vanilla ice cream or whipped cream.

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