Six-in-a-Pan Cake

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Creamy, fruity, and delightfully simple — Six-in-a-Pan Cake is a nostalgic dessert that layers canned pineapple and cherry pie filling under a dry cake mix, topped with coconut, nuts, and melted butter.

Prep Time10

Cook Time50

Total Time1

Course: Dessert

Cuisine: American

Keyword: Easy, Nostalgic

Servings: servings

Calories: 350kcal

Equipment

9x13-inch baking pan
Mixing Bowl

Ingredients

1 box Yellow or White Cake Mix Dry mix, preferably yellow or white flavor.
20 ounces Canned Crushed Pineapple Undrained, use with all juice.
21 ounces Canned Cherry Pie Filling Scoop out evenly.
1 cup Shredded Coconut Sweetened or unsweetened, as preferred.
1 cup Chopped Nuts Pecans or walnuts, chopped to small pieces.
1/2 cup Unsalted Butter Melted and slightly cooled.

Instructions

Preheat your oven to 350°F (175°C). Make sure the oven rack is centered.
Lightly grease a 9x13 inch baking pan with butter or non-stick spray to prevent sticking.
Pour the entire can of crushed pineapple (with juice) into the greased baking pan and spread it evenly to form the bottom layer.
Add the can of cherry pie filling over the pineapple layer, spreading it gently to cover as evenly as possible without mixing the layers.
Sprinkle the dry cake mix evenly over the top of the fruit layers so the powder forms a consistent layer; don’t stir.
Distribute the shredded coconut evenly over the cake mix, using a spoon to spread it so there are no big clumps.
Sprinkle the chopped nuts evenly over the coconut layer for texture and nutty flavor.
Drizzle the melted butter over the entire mixture, trying to cover as much surface as possible.
Place the pan in the preheated oven and bake for 45-50 minutes, or until the top is golden brown and the edges are bubbling.
Allow the cake to cool for at least 10 minutes before serving to let the filling settle and make slicing easier.

Notes

Store leftovers in an airtight container in the refrigerator for up to 4 days. Can be frozen for up to 2 months.

Nutrition