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Ingredients
- 21 oz. can cherry pie filling
- 16 oz. can crushed pineapple (undrained)
- 1 box Betty Crocker light cake mix (white or yellow)
- 1 c. liquid Butter Buds
Method
- Pour pie filling in a glass 9 x 13-inch baking dish.
- Add crushed pineapple.
- Sprinkle dry cake mix over top of fruit.
- Pour liquid Butter Buds on top.
- (Try to pour liquid evenly over cake mix so all of cake mix is moistened.)
- Bake at 350° until golden brown (approximately 40 minutes).
- Top with Cool Whip and serve warm.
