Heloise Pinapple Cherry spoon cake

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By Robin Parrow

This is a fast, easy cake and oh so yummy.

serves 10 to 15
prep time 35 Min
cook time 50 Min
method Bake


  • 1 can
    20 ounce crushed pinapple in heavy syrup
  • 1 can
    21 ounce cherry pie filling
  • 1 pkg
    yellow cake mix
  • 1 oz
    3 ounces of pecans chopped
  • 1/2 c
    butter or margarine

How To Make

  • 1
    preheat oven to 350 degrees. Grease a 9 by 13 inch glass baking pan.
  • 2
    Spread pineapple with its syrup evenly in the pan. Spoon the pie filling evenly over the pineapple. Sprinkle the dry cake mix evenly over the mixture, then the chopped nuts over all.
  • 3
    Thinly slice the chilled butter or margarine, then lay the slices evenly over the other ingredients. Bake for 50 minutes or until golden. Serve warm. Makes 12 servings.
  • 4
    * Let the cake cool for 10 minutes on a wire rack before trying to remove the cake from the pan.

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