My mother-in-law gave me the recipe years ago. We usually make it around the holidays, but it's a really easy dessert to whip up any time of the year. This is one of those treats where everyone asks for the recipe, and they're always just as surprised as I was to find out just how simple it is!
Start with an 8x8 or 9x9 baking dish. I made this cobbler in one of those throw away foil pans you find at the grocery store because we were taking it to someone else's house for a holiday party. Pour in the pineapple chunks. I've also used the pineapple "tidbits" for this cobbler, but I like the larger chunks better.
Next spread the cherry pie filling evenly over the pineapple. I got a little eager here and kept going without snapping another picture. But it's simple, you can't mess this one up! Pour the dry cake mix (that's right, no cake batter, you're just pouring straight out of the bag!) over the cherries and pineapple.
Next cover the cake mix evenly with thin slices of butter. I don't always use the whole stick of butter here, sometimes I have one or two tablespoons leftover. It just depends on how thick you make your slices. Also, I've made this with unsalted and salted butter. I don't notice a big difference in taste, so just use whatever you have one hand or normally buy.
When its ready, pop it in the oven and bake. It comes together quickly. You can bake it while you are fixing dinner or while you're eating dinner, and have a delicious dessert fresh from the oven when you've finished! It's even great warmed up for breakfast the next morning (if there's any left that is)!
Pineapple Cherry Cobbler
- 1 box of yellow cake mix
- 1 large can of cherry pie filling
- 1 large can of pineapple chunks (in juice), drained
- Note: Feel free to save the juice for another recipe, perhaps yummy sweet and sour chicken!
- 1 stick of butter
- Pecan halves (optional)
Preheat oven to 350 degrees. Pour pineapple chunks into an 8x8 or 9x9 baking dish. Spread cherry pie filling evenly over pineapple. Pour entire package of dry cake mix evenly over the filling. Cut stick of butter into thin slices and spread out evenly over cake mix. Bake for approximately 45 minutes or until golden brown on top. When done push pecan halves into the top of the cobbler and allow to cool slightly before serving by itself, or top with whipped cream or ice cream.