Ingredients
Scale
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (20 ounce) can pineapple chunks, undrained
- 1 (18.25 ounce) package yellow cake mix
- 1 cup shredded coconut
- 1 cup chopped pecans or walnuts
- 1 cup (2 sticks) butter, melted
- 1/2 cup maraschino cherries, halved (optional)
Instructions
- Step 1: Preheat oven to 350 degrees F (175 degrees C). Grease a 9×13 inch baking dish.
- Step 2: Pour the crushed pineapple and pineapple chunks into the prepared baking dish, spreading evenly.
- Step 3: Sprinkle the dry yellow cake mix evenly over the pineapple. Do not mix.
- Step 4: Sprinkle the shredded coconut and chopped nuts over the cake mix.
- Step 5: Pour the melted butter evenly over the top of the cake mix, coconut, and nuts.
- Step 6: Bake for 45-55 minutes, or until the top is golden brown and a toothpick inserted into the center comes out clean. Let cool slightly before serving. Add halved maraschino cherries on top after baking, if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days, covered tightly, to maintain its moisture.
- For a warm and gooey treat, reheat individual slices in the microwave for about 30 seconds.
- Serve this comforting dessert with a scoop of vanilla ice cream or a dollop of whipped cream for extra indulgence.
- To prevent a soggy bottom, ensure the melted butter is distributed as evenly as possible over the dry cake mix.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American