Welcome to the scrumptious world of the Tropical Cherry Pineapple Delight! This dessert is your shortcut to a burst of tropical flavors all year round, combining the tartness of cherries with the sweetness of pineapple under a buttery, crunchy topping.
Cherry pie filling adds a tart and sweet base layer that contrasts beautifully with the other ingredients. Crushed pineapple brings a fresh, tropical sweetness and its juices help moisten the cake mix. Yellow cake mix forms the cake layer, absorbing flavors while baking into a fluffy, soft texture. Unsalted butter drizzled on top ensures a rich, golden crust as it bakes. Shredded coconut adds a hint of tropical flair and pleasant chew. Chopped pecans introduce a nutty crunch. Lastly, a touch of vanilla extract ties all the flavors together with its warm aroma.
Consider serving this delight warm with a scoop of vanilla ice cream or a dollop of whipped cream to complement the fruity flavors. For a fun twist, serve it cold as a refreshing summer dessert.
Start by preheating your oven to 350°F (175°C) to get it nice and hot for our dessert. Take a 9x13-inch baking dish and spread the cherry pie filling evenly across the bottom. Make sure to get it into all the corners. Next up, layer the crushed pineapple on top of the cherries. Use a spoon to gently spread it out so every bite will have a bit of each fruit.
Now, grab your box of yellow cake mix and sprinkle it evenly over the fruit. It might seem like a lot of dry mix at first, but trust the process. Drizzle the melted butter over the cake mix as evenly as you can. This will help create that irresistible golden crust. Then, sprinkle the shredded coconut and chopped pecans on top. Finally, drizzle the vanilla extract over everything, letting its aroma seep into the mix.
Bake your creation in the preheated oven for 45-50 minutes. You'll know it's done when the top is a lovely golden brown and your kitchen smells divine. Let it cool slightly before diving in for the best texture.
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