Shredded coconut and macadamia nuts give this surprisingly simple cherry pineapple cake a delicious island flavor.

Recipe Summary

additional:
50 mins
total:
50 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F.

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  • Lightly grease a 13x9-inch baking pan. In the prepared baking pan, layer undrained crushed pineapple, then LUCKY LEAF Cherry Fruit Filling. Sprinkle dry cake mix over the top, smoothing evenly and covering the top.

  • Pour the melted butter or margarine over the top, covering evenly. Top with the coconut and nuts.

  • Bake for 50 to 60 minutes or until brown on top and bubbly.

  • Let cool 30 minutes. Serve warm or cooled.

Tips

* Optional: omit coconut and add extra 1/2 cup of nuts

** Substitute pecans, peanuts, or cashews for macadamia nuts

Nutrition Facts

557 calories; protein 3.6g; carbohydrates 63.8g; fat 33.4g; cholesterol 41.5mg; sodium 468.7mg. Full Nutrition
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Reviews (27)

Read More Reviews

Most helpful positive review

Rating: 5 stars
01/06/2010
I made this for a Thanksgiving potluck. The macadamias and coconut on top did burn. If I made this again I would add both ingredients to the top at the end of the cooking time. Read More
(28)

Most helpful critical review

Rating: 3 stars
01/18/2020
This might have been good but I saw the same recipe cooked in a crockpot on low for 3 hrs. It was moist and great that way. This was ok but dry compared to the crockpot method. Read More
33 Ratings
  • 5 star values: 20
  • 4 star values: 7
  • 3 star values: 5
  • 2 star values: 1
  • 1 star values: 0
Rating: 5 stars
01/05/2010
I made this for a Thanksgiving potluck. The macadamias and coconut on top did burn. If I made this again I would add both ingredients to the top at the end of the cooking time. Read More
(28)
Rating: 5 stars
11/11/2009
This is close to a family recipe from my dads side of the family never added the nuts or the coconut to it. but found that it is good both ways Read More
(18)
Rating: 5 stars
07/19/2010
this is one of my FAVORITES! I've been making this for years and wanted to make sure it was posted!! I use mixed nut. I've not had them burn. I have not tried coconut but I'm excited to try! This is so easy and tastes GREAT if your reading this recipe you must try it!! Read More
(16)
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Rating: 4 stars
02/28/2011
I read all the reviews prior to making. So basically use 2 cans of pineapple and half the amount of butter is all that is necessary. I used butter cake mix because it was all I could find in a hurry at the store - honestly I am betting it made this stuff even better! Delicious! And this whole thing literally took 3 minutes to put together. I will make again but next time with less coconut I could barely tell there was cake underneath all that coconut (I used a whole package). Will update when I try again. Read More
(13)
Rating: 5 stars
11/09/2009
This turned out amazingly! Read More
(11)
Rating: 5 stars
11/06/2009
I made this today for work and it turned out amazing! I didn't have any nuts or coconut so it was mostly just pineapple cherry pie filling ( lite and 2 cans not 1) cake mix and butter but it was amazing!! Hope you enjoy it as much as we did! Read More
(10)
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Rating: 5 stars
06/11/2011
A dear family friend of ours used to make this and it was a favorite of ours for a long time. We prepared it somewhat differently though. Instead of melting the butter we sliced thin pieces of butter and distributed them all over the top of the cake mix then we topped with crushed walnuts and coconut. It's such a simple and quick (and delicious) dessert to make! Read More
(8)
Rating: 5 stars
10/02/2016
Good starter recipe. I had no trouble with the coconut burning. Baked on the medium rack for 50 mins. And kept checking to see the coconut browning and the filling bubbling. Also sprinkled the dry cake mix with cinnamon and a little brown sugar before I added the coconut. Added a small bag of thawed, drained sweet pitted cherries with the pie filling. Everyone liked it. Read More
(3)
Rating: 4 stars
02/13/2014
The taste was very good and you can't beat the ease of preparation. But 50 minutes in the oven was way too long and mine was burnt around the edges. Next time I'll bake it for much less. Read More
(2)
Rating: 3 stars
01/18/2020
This might have been good but I saw the same recipe cooked in a crockpot on low for 3 hrs. It was moist and great that way. This was ok but dry compared to the crockpot method. Read More
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