October 14, 2016
"This is a recipe from a community cookbook by a lady named Elaine Hearns. Super easy recipe - great for kids to make!. NOTE ; this recipe was made when cake mix boxes were 18.25 ounces- nowadays, they are 15 ounce boxes so if using the smaller box - the cake will take longer to bake but it will still come out just fine. According to the author, you must use white cake mix because others may be too sweet."
- Serving Size: 1 (277.1 g)
- Calories 849.8
- Total Fat - 34 g
- Saturated Fat - 14 g
- Cholesterol - 57.1 mg
- Sodium - 1449.5 mg
- Total Carbohydrate - 118 g
- Dietary Fiber - 6.5 g
- Sugars - 33.3 g
- Protein - 19.7 g
- Calcium - 330.3 mg
- Iron - 3.7 mg
- Vitamin C - 24 mg
- Thiamin - 0.8 mg
Preheat the oven to 350F.
Use a Pyrex 9x13" pan - do not grease.
Dump the pineapple on the bottom and spread evenly to cover.
Dump the cherry pie filling over and spread evenly to cover.
Dump the blueberry pie filling over and spread evenly to cover.
Sprinkle the cake mix over the fruit fillings to cover evenly.
Cut up butter into very small slices and dot all over the top, evenly.
Bake for 45 minutes , remove from the oven, sprinkle with cinnamon, and bake 5 minutes more ( or until done).
Remove and let cool in the pan, on a rack.
Serve from the Pyrex dish, using a large spoon- may be eaten warm or cold.
Tips & Variations
No special items needed.