I Hate To Bake Cake
A rich, fruity layered cake featuring crushed pineapple, cherry pie filling, and a buttery topping, perfect for casual gatherings and dessert lovers seeking a sweet, nostalgic treat.
Ingredients
Instructions
- Grease a 9 x 13-inch pan.
- Preheat oven to 350°F (175°C).
- Spread the crushed pineapple with juice evenly in the prepared pan.
- Spread the cherry pie filling over the pineapple layer.
- Sprinkle the dry cake mix evenly over the cherry filling.
- Sprinkle the chopped nuts over the cake mix.
- Cut the butter into small pieces and scatter over the top.
- Bake for 1 hour or until golden brown and bubbly.
Tips & Substitutions
For a richer flavor, try using butter instead of margarine. You can substitute chopped walnuts for the nuts if desired, or leave them out entirely for a nut-free version. Make sure to drain the crushed pineapple slightly to prevent excess moisture, which can affect the cake's texture. For an added twist, consider adding shredded coconut or chocolate chips for extra flavor.
Serving Suggestions
This cake is delightful served warm with a scoop of vanilla ice cream or a dollop of whipped cream on top. It pairs beautifully with Cherry Cobbler(Diabetic) for a sweet dessert spread. For a brunch option, serve alongside Texas-Style Deviled Eggs for a balanced meal that guests will love.
Storage & Reheating
Store any leftovers in an airtight container in the refrigerator for up to 4 days. If you want to reheat it, place individual portions in the microwave for about 30 seconds or warm the whole dish in a preheated oven at 350°F until heated through. This will help maintain its texture and flavor.
Nutrition & Diet Analysis (per serving)
Each serving of I Hate To Bake Cake contains roughly 219 calories, with 2g protein, 27g carbohydrates, and 12g fat.
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 fruit instead of canned?
While the recipe calls for canned crushed pineapple and cherry pie filling for convenience, you can use fresh fruit. Just make sure to cook the fresh cherries with a bit of sugar to create a filling-like consistency, and use crushed fresh pineapple, squeezing out the juice to avoid excess moisture.
What can I do if my cake is too dry?
If your cake turns out dry, it might be due to overbaking. To prevent this, check it a few minutes before the hour mark. Adding more pineapple or a drizzle of sweet syrup over the top after baking can also help add moisture and enhance flavor.
Can this recipe be made ahead of time?
Yes, you can prepare this cake a day ahead. Just cover it tightly with plastic wrap or foil and store it in the refrigerator. When ready to serve, you can reheat it in the oven or microwave. This cake often tastes even better the next day as the flavors meld together.
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).