Preheat your oven to 350 degrees F. This ensures that your cake will bake evenly and come out perfectly golden brown.
Prepare your baking dish by greasing a 9 x 13 inch dish with non-stick cooking spray. This helps the cake come out easily without sticking to the bottom.
Pour the crushed pineapple, along with the juice, into the prepared pan, distributing it evenly across the bottom. This will create a sweet base for your cake.
Next, pour the cherry pie filling over the crushed pineapples, spreading it out evenly. You’ll want to make sure every bite has a little bit of that delicious cherry flavor.
Now, it’s time to sprinkle the dry cake mix over the pineapples and cherries, ensuring it covers the fruits completely. This step is crucial, as it forms the cake layer on top.
Arrange the butter slices over the cake mix. Try to cover as much of the dry mix as you can. This will melt and create a beautiful golden crust on top while baking.
Bake for 50 to 60 minutes. Keep an eye on it, looking for bubbly filling and a golden top. The cake is done when the filling is bubbling around the edges.
Serve warm and enjoy! This cake is delicious on its own, but if you like, you can top it with a scoop of ice cream for a decadent dessert.
If you have leftovers, store them properly. Allow the cake to cool completely, cover it, and store it at room temperature for the first day. After that, move it to the fridge for 2 to 3 days.
Reheating is easy too! Just pop it in the microwave for a few seconds or in the oven at 350°F for 15 to 20 minutes, until warmed through.
