Reviewed: Dec. 6, 2006

In the Southeast (I'm from Tennessee), we call this Cherry Surprise and make it like this: Grease baking dish, dump 2 cans cherry filling into it and spread out evenly, evenly distribute about 2 cups whole pecans on top of the cherry filling, spread the cake mix out evenly on top of the pecans, and slice 1 stick of butter into thin pieces and distribute evenly on top of cake mix. Bake for one hour at 350 degrees. Very easy and delicious result! *Every* time I make this, people ask me for the recipe.

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joybd

Cooking Level: Intermediate

Home Town: Clarksville, Tennessee, USA

Living In: Winona, Minnesota, USA

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Reviewed: Apr. 23, 2006

I added almond extract into the cherry pie filling and sprinkled 1/2 cup brown sugar over the fruit. I followed the advice of Mommaward and mixed the melted butter into the cake mix. I only used 3/4 cup butter, sprinkled about 1/2 cup pecans over all, did not add coconut. It was delicious. Nice crunch on top, cobbler-ish in the bottom. I will try it with peach pie filling. Great recipe!

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GRANNYLOOHOO

Cooking Level: Professional

Home Town: Bixby, Oklahoma, USA

Living In: Oklahoma City, Oklahoma, USA

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Reviewed: Mar. 13, 2006

i dont get it - the cake mix is sprinkled dry over the fruit and covered with melted butter, so youd think it would absorb the juices and bake through all buttery like a cobbler - not.

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kate

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Reviewed: Mar. 11, 2006

This is a great recipe. I did add an extra can of pie filling which causes the baking time to increase to over an hour or the cake mix will not be done throughly. Also used butter instead of margarine to increase nutty flavor...this is not a low cal desert anyway...very TASTY!

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Patrick W

Cooking Level: Expert

Home Town: Milwaukee, Wisconsin, USA

Living In: Palm Springs, California, USA

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Reviewed: Jul. 13, 2005

This dessert is HEAVENLY!!!!!! It was so easy to make too! My kids enjoyed putting the dessert together. I cant wait to try it again. definitely a keeper!

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ANNIE628

Cooking Level: Expert

Home Town: Rochester, New York, USA

Living In: Overland Park, Kansas, USA

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Reviewed: May 29, 2005

i aBSOLUTTLY LOVE THIS PIE IT HAS SO MANY LAYERS AND IN EVERY BIGHT YOU GET SOMTHIN KNEW I LOVE IT TRY IT IT IS EXCALENT!!!!!!!

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KYLIECHEERS

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Reviewed: Jun. 30, 2004

This is the best cobbler in the world!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!

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NINJACHIK1979

Cooking Level: Beginning

Home Town: Longview, Texas, USA

Living In: Bamberg, Bayern, Germany

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Reviewed: Oct. 24, 2003

I had never made anything like this before and wasn't sure what the cake mix would do in this recipe. It turned into what seemed like raw batter, which I did not like. So, I didn't really like this recipe because of that, but a couple of my co-workers loved it.

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ZK SARAH

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Reviewed: May 12, 2003

Very easy to make. Goes well with any dish.

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NELLYPOO

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Reviewed: Mar. 6, 2003

We loved this recipe. My husband finished off the whole thing in two nights! Next time I make it, I'm going to use two cans of pie filling. Also, I added the pecans on top during the last 15 minutes of cooking to prevent them from scorching. Thanks Lea Ann!

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Robin

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Reviewed: Feb. 9, 2003

one word....YUMMY!!!! it combines the sweetness of the pineapple with the tartness of the cherries to give it a very moist pineapple upside-down cake flavor with a texture of coconut and a hint of pecan.

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TALKING2FEATHERS

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Reviewed: Feb. 3, 2003

I submitted this recipe. There is a mistake on the coconut. My grandmother use to make this all the time and she used a can of angel flake coconut. This is also very good with strawberry pie filling!

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LEA ANN22

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Reviewed: Aug. 5, 2002

This was a quick fix, delicious recipe. I served it warm with french vanilla icecream which made it even more appealing to my guests. The only worry with this recipe is that there are many people who don't like coconut, and there's really nothing I could think of to substitute it with. Other than that, it was very good.

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EFFIE TSENGAS

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Reviewed: Jun. 7, 2002

I also am from Texas and we call this "dump cake". I have altered it a bit for my tast. I put the cherry pie filling in the pan with the pineapple and mix together. Melt one stick of butter and mix in with the cake mix. Makes it crumbly. Then crumble over the filling. Pecans are optional. Bake until brown. Turns out perfect every time. Other pie fillings are good too or fresh peaches(great).

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MOMMAWARD

Cooking Level: Expert

Home Town: Maud, Texas, USA

Living In: De Kalb, Texas, USA

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Reviewed: Apr. 29, 2002

We all thought this was awful. It was just a batch of bad tasting slop. Sorry.

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Annette

Home Town: Warren, Ohio, USA

Living In: Glendale, Arizona, USA

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Reviewed: Apr. 6, 2002

This was a simple recipie that I substituted raspberry filling and it was wonderful!

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S_Redding

Cooking Level: Intermediate

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Reviewed: Mar. 24, 2002

Great pie! I only used 1 cup of coconut and then sprinkled about 1/2 cup brown sugar over the cake mix before baking. Ummm! I think it would be better without the pineapple and instead use two cans of pie filling. Will try peach and apple in the future. Awesome crust for any cobbler!

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TNPLUMBER

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Reviewed: Mar. 6, 2002

I left out the coconut and added a little cinnamon, only used about half the cake mix. used butter pats rather than melted margarine. very yummy and quick. i will make this again

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