1 can (20-oz) crushed pineapple, undrained
1 can (15-oz) tart cherries in water, drained
1 box banana cake mix
1/2 cup butter, cut into thin slices
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Whipped cream for garnish, optional
Maraschino cherries for garnish, optional
Preheat oven to 350 degrees.
Spray a 9x13-inch cake pan with nonstick cooking spray.
Spread pineapple and cherries in the bottom of the prepared pan. Sprinkle the dry cake mix evenly over the fruit. Sprinkle with the chocolate chips and pecans.
Bake at 350 degrees 55 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pan 15 minutes before cutting to serve.
1 can (15-oz) tart cherries in water, drained
1 box banana cake mix
1/2 cup butter, cut into thin slices
1/2 cup semisweet chocolate chips
1/2 cup chopped pecans
Whipped cream for garnish, optional
Maraschino cherries for garnish, optional
Preheat oven to 350 degrees.
Spray a 9x13-inch cake pan with nonstick cooking spray.
Spread pineapple and cherries in the bottom of the prepared pan. Sprinkle the dry cake mix evenly over the fruit. Sprinkle with the chocolate chips and pecans.
Bake at 350 degrees 55 minutes to 1 hour or until a wooden toothpick inserted in the center comes out clean. Allow to cool in pan 15 minutes before cutting to serve.
Top each piece with whipped cream and a maraschino cherry, if desired.
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