Recipe by Sharon
"Great special occasion dessert or for any time."
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1 (20 ounce) can
crushed pineapple, with juice
1 (21 ounce) can
cherry pie filling
1 (18.25 ounce) package
devil's food cake mix
mint chocolate chips
This recipe was great! I used milk chocolate chips on top instead of the mint and topped it with walnuts instead of pecans. I also used a whole stick of butter cut up on top. When I checked it after it had baked 40 minutes, I noticed that some of the cake mix was still dry and crumbly. I just put some pats of butter on those spots and baked it about 5 more minutes. I will definitely be making this wonderful dessert again!!
Wonderful taste but mine just didn't "set" properly. Even for a "mud" cake it stayed too loose. Maybe it was me?
YUMMY! I have had this before, only it was with a yellow cake mix and I liked it. But wow with the devils food made a huge difference. It was even better. I will be making this again. Thanks.
This was just STRANGE. I should have bailed on the mint chocolate chips, but I had some extra I wanted to use up, which was why I picked this recipe. It might have been better with regular chocolate chips, but still too sweet for me. I had to cook this for 10-15 min longer for it to set.
Made this for a picnic and everyone loved it!
This recipe is so good. Almost too sweet but I love it anyway!
This has more of a "pudding cake" texture rather than one you could cut/slice into pieces. I went to two stores, neither of which had mint chocolate chips, so I used what I had on hand, semi-sweet chocolate chips. Another reviewer mentioned that some of the dry cake mix was still visible on top, so I sliced my butter into 12 slices hoping to get better coverage, but that didn't work either. Not wanting to add more butter (this dessert is decadent enough), I drizzled a little FF half-and-half (was in the fridge) over those spots, put back in the oven for five minutes, and that helped. The devils food cake was OK with us, and this cake is very easy to make, but we thought it was W-A-A-A-Y too sweet. Doubtful I'll make it again.
This was VERY rich and I did not like the pineapple and chocolate together. I did not use the mint chocolate chips, either, thank goodness (used regular semi-chocolate chips instead). I can't imagine the combination of those flavors. When I was eating this, I felt like I was eating cake batter, that's how rich it was and it dissolved in my mouth.
I had to cook this for another 10 minutes and I think it could have cooked a bit longer, but it was boiling over so I took it out. Afterwards I googled and found this is actually a variation of a dump cake which typically cooks for an hour. I like rich desserts, but this was just too much. I won't be making this again. My son wouldn't even touch the cake and he usually eats anything. I ended up throwing over half of it away.
* Percent Daily Values are based on a 2,000 calorie diet.
Alabama Mud Cake
Serving Size: 1/16 of a recipe
Servings Per Recipe: 16
Amount Per Serving
Calories from Fat: 154
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This cake is as easy as, well, dumping ingredients in a pan. So yummy!