Retro Cherry Pineapple Crunch Dessert

This is really taking it back retro-style to a dessert that I recall several of my family members making when I was growing up. And, it was something that my best friend's mom made on a regular basis. First, however, a little disclaimer ... this dessert is the furthest thing from healthy. Like, the ingredient list consists of two store-bought canned items, a cake mix, a little coconut and lots of butter. {Yeah, that kind of "furthest thing from healthy."} So, this is maybe something to make like, once a year on the occasion that you're craving it or simply wanting a dessert on the fly with little effort. What it lacks in nutritional value, however, is redeemed in how darn good it is. {Like, try-not-to-eat-half-of-it-all-by-yourself good.}

This is, basically, a dump cake. But, since I absolutely hate that name, I refer to this method of making a quick dessert as a "crunch cake" or "crunch dessert." {And, actually, it's really not a cake, so let's stick with "dessert."}

I combine both pineapple and cherries in this recipe. I am in love with the pink-hued result of the two fruits. I, also, like the contrast of both texture and flavor ... a little zip and tang from the pineapple along with the sweetness of the cherries. And, the coconut on the top is really recommended, so try not to skip it.

Yields 6 servings.


Ingredients:

Non-stick spray
1 can {20 oz.} crushed pineapple in 100% juice
1 can {21 oz.} cherry pie filling
1 box white or yellow cake mix {you will only use about 3/4}
1/3 cup flake coconut
10 tablespoons butter, melted

Directions:

Preheat oven to 350 degrees. Lightly grease a 9 x 13 {or similar} baking dish with non-stick spray.

Spread pineapple into bottom of dish. Dollop on pie filling, then spread evenly.

Sprinkle dry cake mix {about three-fourths of the package} evenly atop fruit. Evenly drizzle melted butter atop cake mix. Use a spoon, if needed, to be sure the butter has moistened as much of the cake mix as possible. Sprinkle on coconut.

Bake for about 50 minutes or until top is just browning.

Carefully remove from oven. Serve hot, warm, at room temperature or chilled.