Great special occasion dessert or for any time.

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Recipe Summary

prep:
15 mins
cook:
40 mins
total:
55 mins
Servings:
16
Yield:
1 - 9x13 inch pan
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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.

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  • Pour pineapple with juice into prepared pan, spreading evenly to make the first layer. Spread cherry pie filling over the pineapple layer, then spread the cake mix over the cherry pie filling. Sprinkle the cake mix layer with pecans and mint chocolate chips, then distribute the sliced butter evenly over the top.

  • Bake in the preheated oven for 40 minutes, or until a toothpick inserted into the center of the cake comes out clean. Allow to cool.

Nutrition Facts

333 calories; protein 4g 8% DV; carbohydrates 43g 14% DV; fat 17.1g 26% DV; cholesterol 21.6mg 7% DV; sodium 285.5mg 11% DV. Full Nutrition
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Reviews (17)

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Most helpful positive review

Rating: 5 stars
01/08/2007
This recipe was great! I used milk chocolate chips on top instead of the mint and topped it with walnuts instead of pecans. I also used a whole stick of butter cut up on top. When I checked it after it had baked 40 minutes, I noticed that some of the cake mix was still dry and crumbly. I just put some pats of butter on those spots and baked it about 5 more minutes. I will definitely be making this wonderful dessert again!! Read More
(42)

Most helpful critical review

Rating: 3 stars
01/25/2004
Wonderful taste but mine just didn't "set" properly. Even for a "mud" cake it stayed too loose. Maybe it was me? Read More
(26)
22 Ratings
  • 5 star values: 12
  • 4 star values: 5
  • 3 star values: 3
  • 2 star values: 1
  • 1 star values: 1
Rating: 5 stars
01/07/2007
This recipe was great! I used milk chocolate chips on top instead of the mint and topped it with walnuts instead of pecans. I also used a whole stick of butter cut up on top. When I checked it after it had baked 40 minutes, I noticed that some of the cake mix was still dry and crumbly. I just put some pats of butter on those spots and baked it about 5 more minutes. I will definitely be making this wonderful dessert again!! Read More
(42)
Rating: 3 stars
01/25/2004
Wonderful taste but mine just didn't "set" properly. Even for a "mud" cake it stayed too loose. Maybe it was me? Read More
(26)
Rating: 5 stars
12/07/2006
YUMMY! I have had this before, only it was with a yellow cake mix and I liked it. But wow with the devils food made a huge difference. It was even better. I will be making this again. Thanks. Read More
(17)
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Rating: 2 stars
02/27/2009
This was just STRANGE. I should have bailed on the mint chocolate chips, but I had some extra I wanted to use up, which was why I picked this recipe. It might have been better with regular chocolate chips, but still too sweet for me. I had to cook this for 10-15 min longer for it to set. Read More
(10)
Rating: 3 stars
06/13/2011
This has more of a "pudding cake" texture rather than one you could cut/slice into pieces. I went to two stores neither of which had mint chocolate chips so I used what I had on hand semi-sweet chocolate chips. Another reviewer mentioned that some of the dry cake mix was still visible on top so I sliced my butter into 12 slices hoping to get better coverage but that didn't work either. Not wanting to add more butter (this dessert is decadent enough) I drizzled a little FF half-and-half (was in the fridge) over those spots put back in the oven for five minutes and that helped. The devils food cake was OK with us and this cake is very easy to make but we thought it was W-A-A-A-Y too sweet. Doubtful I'll make it again. Read More
(10)
Rating: 5 stars
07/16/2007
Made this for a picnic and everyone loved it! Read More
(9)
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Rating: 5 stars
09/28/2004
This recipe is so good. Almost too sweet but I love it anyway! Read More
(9)
Rating: 3 stars
07/25/2010
This was VERY rich and I did not like the pineapple and chocolate together. I did not use the mint chocolate chips either thank goodness (used regular semi-chocolate chips instead). I can't imagine the combination of those flavors. When I was eating this I felt like I was eating cake batter that's how rich it was and it dissolved in my mouth. I had to cook this for another 10 minutes and I think it could have cooked a bit longer but it was boiling over so I took it out. Afterwards I googled and found this is actually a variation of a dump cake which typically cooks for an hour. I like rich desserts but this was just too much. I won't be making this again. My son wouldn't even touch the cake and he usually eats anything. I ended up throwing over half of it away. Read More
(7)
Rating: 5 stars
11/11/2006
This recipe is awesome for people like me who can't bake and who don't have the necessary equipment. There was no mixing required. It was nice and moist which is how I like my cake. I'm not a huge fan of cherries so I was worried about them but they really didn't overpower the cake at all. It wasn't too sweet or rich. The only thing I changed was I had to use milk chocolate chips instead of mint ones because I couldn't find any in my grocery store. It's my turn to bring a cake to work and I'm pretty sure I'm going to take this one. Read More
(7)
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