Cherry Pineapple Crisp

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1 stick butter or 1/2 cup melted coconut/grape seed oil
1 16 oz bag frozen sweet cherries
8 oz can or 1 cup crushed unsweetened pineapple, undrained
1 Tbsp GF vanilla



1. Preheat oven to 350°F

2. Dump cherries and pineapple into a 9x13 casserole dish

3. Combine cake mix, butter (or oil) and vanilla, and stir until crumbly

4. Spoon cake mixture over fruit

5. Bake for 40 minutes

6. Remove from oven and cool slightly

7. Serve with whipped coconut milk or heavy cream, or your favorite ice cream.