- 1 (18.25 ounce) box cherry supreme cake mix
- 1 medium can crushed pineapple
- 1 small box cherry Jell-O
- 4 eggs
- 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
- Top cake with Cool Whip.
- Add cherry pie filling on top.