Cherry Pineapple Crisp
A sweet and tangy cherry pineapple crisp with a buttery cake topping, coconut, and pecans, perfect for comforting dessert gatherings and family dinners.
Ingredients
Instructions
- Stir cherry pie filling and crushed pineapple together and pour into an ungreased 9 x 13-inch baking dish.
- Mix yellow cake mix, 1 stick margarine, and coconut with your hands until well blended.
- Pour the cake mixture evenly over the fruit mixture in the baking dish.
- Spread the mixture evenly across the dish.
- Sprinkle with coconut, then top with chopped pecans.
- Bake at 400° Fahrenheit for 45 minutes or until browned.
Tips & Substitutions
For a twist on flavor, consider adding a teaspoon of almond extract to the cherry and pineapple mixture. If you don't have pecans, walnuts or almonds work well as a substitute. You can also replace margarine with coconut oil for a dairy-free option, which complements the coconut flavor. Mixing in a handful of oats with the cake mixture can add extra texture, similar to the topping in Crunchy Caramel Bars.
Serving Suggestions
Serve warm, optionally with a scoop of vanilla ice cream or whipped cream on top for added indulgence. This dish pairs beautifully with Granny Cleo'S Pineapple Cake for a delightful dessert spread. Consider adding a fresh fruit salad or a scoop of yogurt on the side for a refreshing contrast to the sweetness of the crisp.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to three days. To reheat, place individual portions in the microwave for 30-60 seconds or warm in the oven at 350°F for about 10-15 minutes, until heated through. This dessert is best enjoyed warm, as it enhances the flavors and texture.
Nutrition & Diet Analysis (per serving)
Each serving of Cherry Pineapple Crisp contains roughly 881 calories, with 7g protein, 38g carbohydrates, and 82g fat. It is an excellent source of dietary fiber (23% of the Daily Value), and a good source of protein and iron. Note that it is relatively high in sodium, at 502mg per serving (22% of the Daily Value).
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 use fresh cherries and pineapple. Just ensure to pit and chop the cherries and cut the pineapple into small pieces. You may need to adjust the sugar based on the sweetness of the fresh fruit, as canned varieties often contain added sugar.
Is it possible to make this recipe gluten-free?
Absolutely! Substitute the yellow cake mix with a gluten-free cake mix, ensuring it is suitable for baking. Additionally, check that the other ingredients, such as coconut and pecans, are gluten-free to keep the entire dish compliant with gluten-free diets.
Can I prepare this dish in advance?
Yes, you can prepare the fruit mixture and cake topping ahead of time. Store each component separately in the refrigerator for up to 24 hours. When ready to bake, assemble the layers in the baking dish and follow the baking instructions. This makes it a convenient option for gatherings or potlucks.
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).