Busy Woman'S Pie
A quick and delicious dessert featuring cherry pie filling, pineapple, and a buttery cake topping, perfect for busy weeknights or casual gatherings with a sweet tooth.
Ingredients
Instructions
- Lightly grease a 10 x 5-inch Pyrex pan.
- Spread the cherry pie filling evenly in the prepared pan.
- Layer the drained crushed pineapple on top of the cherry filling without mixing.
- Sprinkle the dry yellow cake mix evenly over the fruit layers.
- Pour the melted butter over the entire mixture.
- Sprinkle chopped pecans on top of the buttered cake mix.
- Bake at 350°F (175°C) for 30 minutes or until the cake mix is golden brown.
Tips & Substitutions
For a richer flavor, consider adding a teaspoon of vanilla extract to the melted butter before pouring it over the cake mix. If you don't have pecans, walnuts or almonds make great substitutes. Ensure the pineapple is well-drained to prevent excess moisture, which could make the crust soggy. This pie is a great way to use leftover fruit from recipes like Kristen'S Krispy Apple Krisp.
Serving Suggestions
Serve warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of whipped cream for a delightful contrast. It pairs beautifully with a scoop of ice cream or a drizzle of caramel sauce. This dessert is perfect for gatherings, especially alongside a refreshing Frothy Apple Cooler.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, place in a preheated oven at 350°F (175°C) for about 10-15 minutes or until warmed through. You can also microwave individual servings for about 30 seconds, but this may affect the texture of the topping.
Nutrition & Diet Analysis (per serving)
Each serving of Busy Woman'S Pie contains roughly 956 calories, with 11g protein, 47g carbohydrates, and 86g fat. It is an excellent source of dietary fiber (37% of the Daily Value) and protein (22% of the Daily Value), and a good source of iron and potassium. It also contributes 10g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh cherries and pineapple instead of canned?
Yes, you can absolutely use fresh fruit! For cherries, pit and slice them; for pineapple, chop and ensure to drain any excess juice. Keep in mind that fresh fruit may alter the baking time slightly, so keep an eye on it as it bakes.
What can I substitute for yellow cake mix?
You can make your own cake mix using flour, sugar, baking powder, and salt. Combine 1 ½ cups all-purpose flour, 1 cup sugar, 2 teaspoons baking powder, and a pinch of salt to replace the store-bought mix. This can be a great option for those looking for a homemade touch.
Is it possible to make this pie gluten-free?
Yes, you can make this pie gluten-free by using a gluten-free cake mix. Many brands offer a variety of options that work well in recipes. Just ensure that all other ingredients, including the canned fruits, are gluten-free as well.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).