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1 (18.25 ounce) box cherry supreme cake mix
1 medium can crushed pineapple
1 small box cherry Jell-O
2/3 cup vegetable oil
1 can cherry pie filling
1 container Cool Whip, thawed
Drain juice from pineapple and save.
Mix all other ingredients together.
Bake at 350 degrees F for 40 to 45 minutes in a 9 x 13-inch cake pan.
When cake is done and still hot, pour pineapple juice over top of cake. Cool cake.
Top cake with Cool Whip.
Add cherry pie filling on top.
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