Today’s recipe is not for the faint of heart, those on a diet or worried about sugar, but it is to be enjoyed in moderation and with a smile on your face. Believe me, you WILL have a smile on your face when you eat it! This dish was first introduced to me when my husband’s Mother made it. She called it “Cherry Delight”. Now when I make it for my family I use rhubarb-strawberry pie filling and my children call it “crack” because it is so additive! You may also enjoy making it with blueberry, peach or the original cherry pie filling. Enjoy---at your own risk! :)
Ingredients:
1 large can of rhubarb-strawberry pie filling
One 14 ounce can of crushed pineapple (and juice)
1 golden yellow cake mix
2 sticks margarine,melted
Instructions:
*Spray a square pyrex baking dish with PAM
*Spoon pie filling and pineapple into the baking dish, stir together.
*Spread dry cake mix over top of the fruit mixture.
*Pour margarine evenly over the surface of the cake mix. Using the tines of a fork, poke holes in the cake mix to allow the margarine to seep through.
*Bake at 350 degrees for 45 minutes or until golden brown and bubbly throughout.
Optional:
*Add 1 cup pecans to the fruit mixture
*Lighten up the dessert by cutting the margarine and cake mix amounts in half.
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