This recipe is from Ann Swissdorf. 

 

This is an old family recipe.  I asked my sister for it, then I found a recipe card mailed to me by my mom in 1973.  I don’t know where the recipe came from, but I remember eating it when I was a child in the 60s.

 

• 1, 15 to 20 ounce can crushed pineapple with juice

• 1, 15 to 16 ounce can cherry pie filling (see note below)

• 1 box dry yellow, white or vanilla cake mix (Dr Oetker’s Simple Organic, or Up Country Organic cake mix)

• 1/2 cup Earth Balance or other soy margarine, melted

• chopped nuts

 

Heat oven to 350 degrees.

 

Pour the crushed pineapple with juice into a 9X13 pan and spread evenly.  Pour the cherry pie filling evenly over the pineapple.  Sprinkle dry cake mix over fruit.  Drizzle the melted Earth Balance over the top of the dry cake mix.  Sprinkle nuts on top.  Bake about 35 minutes. Serve with Vanilla Soy Dream Frozen Dessert or Tofu Whipped Topping. 

 

Note:  In the original recipe, we used Comstock or store brand pie filling.  They contain artificial color.  I now use canned or frozen organic dark sweet cherries.  I put them in a sauce pan with 2 Tbsp. cornstarch (the frozen needs 2 tbsp. water added), stir with a wire whisk until thickened and then I top the pineapple with the thickened cherries.