A delightful tropical-inspired dessert combining cherries, pineapple, and coconut for a flavorful treat.
Preheat your oven to 350°F (or 325°F if using a glass pan). Position the rack in the center.
Preheating ensures even baking from the start.
Spread the crushed pineapple evenly over the bottom of an ungreased 13 x 9 inch baking pan.
Ensure the pineapple is evenly distributed for consistent flavor.
Add the cherry filling on top of the pineapple, spreading it out evenly.
Use a spatula to spread the filling smoothly.
Sprinkle the dry cake mix evenly over the fruit layers, ensuring it covers the entire surface.
Distribute the mix evenly to avoid dry spots.
Drizzle the melted butter over the cake mix, covering as much as possible.
Melt the butter gently to avoid burning.
Sprinkle the shredded coconut and chopped pecans evenly over the top.
For extra flavor, lightly toast the coconut and pecans beforehand.
Bake in the preheated oven for 55-60 minutes, until golden brown and a toothpick inserted in the center comes out clean.
Check the cake at 50 minutes to avoid overbaking.
Cool the cake on a wire rack for 10 minutes before serving.
Cooling helps the layers set for easier serving.
Serve warm with a scoop of vanilla ice cream on top.
Serve immediately for the best texture and flavor.
Continua nella nostra app per un'esperienza migliore
