Description
A delicious and easy dessert made with layers of strawberry pie filling, crushed pineapple, and a cake mix, perfect for any occasion.
Ingredients
Scale
- 21 ounces canned strawberry pie filling
- 20 ounces crushed pineapple (not drained)
- 15 ounce box yellow cake mix
- 3/4 cup butter (melted)
Instructions
- Preheat the oven to 350 degrees F. Grease a 9×13 inch baking dish with nonstick cooking spray.
- Dump the 21 ounces canned strawberry pie filling into the bottom of the greased pan.
- Spoon the 20 ounces crushed pineapple with the juice on top of the pie filling.
- Sprinkle the dry 15 ounce box yellow cake mix on top of the crushed pineapple. Spread it out so it’s completely flat and in an even layer.
- Drizzle the melted 3/4 cup butter on top of the cake mix.
- Place into the preheated oven and bake for 55 minutes to 1 hour until the cake is golden brown on the edges.
- Let cool completely before serving.
- Cover with plastic wrap or place in an airtight container and store in the fridge.
Notes
- This cake is best enjoyed fresh but can be stored in the fridge for several days.
- Prep Time: 10 minutes
- Cook Time: 60 minutes
- Category: Desserts
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 piece
- Calories: 320
- Sugar: 18g
- Sodium: 300mg
- Fat: 15g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 40mg