| | Directions | | Dump pineapple and juice into 9x13 in pan and spread evenly. Spoon cherry pie filling on top and spread it evenly across pineapple. Evenly sprinkle yellow cake mix on top. Cut butter into slices and spread evenly over cake mix. Bake 1 hour at 350° (325° if using a glass dish). Scoop out and serve with ice cream. |
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| Ingredients | | - |  | 1 can crushed pineapple and juice (20 ounce can) |
| - | | 1 can Cherry Pie Filling (21 ounce can) |
| - | | 1 gluten-free yellow cake box mix |
| - | | 2 sticks butter |
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