Eosinophilic Esophagitis Friendly Cherry-Pineapple Dump Cake
Total time1 hr 5 min
Prep time5 min
Cook time50 min
4.6(9)
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Learn more →Ingredients
12 servings
- 1 can (21 oz) cherry pie filling
- 1 can (20 oz) crushed pineapple, undrained
- 1 box (15.25 oz) yellow cake mix, dry
- 1 stick (½ cup) unsalted butter, cut into thin slices
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one. - ½ cup chopped pecans (optional)
Can be omittedpecans
Instructions
- 1
Preheat the oven to 350°F (175°C). Lightly grease a 9×13-inch baking dish.
- 2
Spread the crushed pineapple (with all its juice) in an even layer across the bottom of the prepared baking dish.
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