This is a recipe from one of our family cookbooks. Coconut and nuts can be added.
Original recipe makes 1 Bundt cake
1 (21 ounce) can cherry pie filling
1 (15 ounce) can crushed pineapple
1 (18.25 ounce) package yellow cake mix
1 cup butter
- Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C).
- Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix.
- Bake for 35 to 45 minutes. This cake is best when served warm.
Calories: 400 kcal
Carbohydrates: 53 g
Cholesterol: 42 mg
Fat: 20.4 g
Fiber: 1.1 g
Protein: 2.4 g
Sodium: 401 mg