I went to visit my mom today and there on her kitchen counter sat a tasty culinary treat. When she told me what the recipe was, I thought to myself, self, you've got to be kidding me, there is no way on earth this could possible produce anything remotely edible. I freely and openly admit I was 100% wrong! There, I said it and you read it. (Just for the record, that's the first time I've ever been wrong) ...stop laughing!...no really, stop!
While enjoying a piece of the cake she had made she proceeded to tell me the story of how she went about making it and how her version was, shall I say, slightly different than the original recipe. Personally, I think it's probably better the way she made it.
So without further a do, I will share with you the email written by my mom, that awaited my arrival at home this afternoon.
1 Large can crushed pineapple
1 Can cherry pie filling
1 Yellow cake mix
1 1/2 Cube butter
3/4 Cup chopped walnuts
Pour can of pineapple (including juice) into a 9x13 baking dish, spreading evenly over the bottom of the dish.
Spread can of cherry pie filling over the pineapple.
Pour box of cake mix (dry) over the fruit mixture.
Slice butter and add slices evenly over the cake mix until most all the mix is covered.
Top with chopped nuts.
Bake at 350 degrees about an hour -- until the top is brown and bubbly.
Serve with whipped cream or vanilla ice cream on top.
Same ingredients as above, except:
At home, realizing that you are 15 miles from the nearest grocery store, when opening the can of pineapple, look with shock at the contents and see that you bought pineapple tidbits, instead of crushed pineapple. Toss the wrong kind of pineapple in the food processor, whir it 'till you think it has the consistency of crushed pineapple. Dump it into the baking dish, look at it and think to yourself, "Yuk, I whirred a bit too long and this looks like throw-up."
Quickly, before anyone notices, open the can of cherry pie filling so you can cover up the throw-up looking pineapple. Realize that you didn't read the recipe very carefully and you bought a can of cherries, not a can of cherry pie filling. Notice that about half the can is filled with cherries while the other half is juice. Figure, "what the hell, that dry cake mix is going to need some moisture," so include about half the cherry juice as you spread the cherries over the pineapple.
Open the box of cake mix and spread it semi-evenly over the nasty looking fruit, just do whatever you need to do to hide it.
Slice the butter and place the slices over the dry cake mix, pretty much covering the whole mess.
Look in the freezer for the walnuts you ALWAYS have on hand. Cuss as you discover you have only about a quarter of a cup of nuts along with a handful of nut dust (or whatever it is that remains at the bottom of a package of walnuts. Look further until you find the partial package of pecans you forgot were there. Chop whatever nuts you've managed to scrounge from the freezer and spread them over the top.
Pray that you have not just wasted about $7.00 worth of ingredients as you pop the dish into a 350 degree oven. Bake it for about an hour, 'till the top is brown and bubbly.
When it's cool enough so it won't burn your mouth off, taste it and say, "Well, I'll be damned. This is actually good."
Serve it topped with whipped cream and/or vanilla ice cream because it won't be near fattening enough with just the butter and whatever sugar is in the cake mix and the canned fruit. Avoid stepping on the bathroom scales for a couple of days.
Love from your Psycho Mom
Now do yourself a favor and give this a whirl and I would go with her version too. I'm pretty sure the pie filling would make it too sweet, and the pecans were tasty in it, and the pineapple was just right, and the name is better and...
You get the idea.