This dessert was a regular contribution at work for parties and picnics. I made it for a family Christmas dessert one year, and it’s become a favorite (if not the favorite) dessert for any occasion. Comments include “This is better than chocolate!”; “This is the best dessert I’ve ever had!”
Since it’s very much like a cherry cobbler, and Jerry really gobbles it up, it was nicknamed “Jerry Gobbler”.
Just don’t make the mistake I made one year… be sure the canned cherries DO NOT have pits !!! 😳
1 20-oz. can crushed pineapple (in syrup) — undrained
1 21-oz. can cherry (or blueberry, blackberry, apple, etc.) pie filling
1 yellow cake mix (NOT one with pudding in the mix)
1 cup chopped nuts (pecans, walnuts, or almonds)
1 stick butter (do not substitute margarine — BLECH!)
Lightly grease 9 x 13 pan, preferably glass. Why glass? ‘Cuz the original recipe said so. 🙂
Spread crushed pineapple and cherry pie filling in bottom of pan, gently stirring to mix evenly.
Sprinkle cake mix in an even layer on top; gently “level” with hand, taking care not to poke into fruit layer.
Sprinkle nuts evenly over the top of the cake.
Slice the butter into very thin slices (this works best when the butter is very cold). Place butter evenly over entire top of cake, covering as much of the surface as possible. (NOTE: You may need a little more than one stick of butter, depending on the size of the pan you use.)
Bake at 350F for 45-55 minutes, until top is lightly browned and fruit is bubbling.
May be served warm or cold. We like it best served warm with vanilla ice cream.
About 12 servings.