CHERRY CRUNCH DUMP CAKE

I first saw this recipe on The Seasoned Mom a few years ago. I redid the recipe to make it diabetic-friendly and to suit my taste. Cherry is one of my favorite fruits for desserts and I love coconut.

Note: It is true not all diabetics can have cake. However, almost all diabetics whose blood sugar is controlled can enjoy this cake on occasion. Use for special occasions or make this as your dish when you are asked to "bring a dish". When you take a dessert you know this is one you can have a piece of. Remember this is a dessert and should be treated as such. While diabetics should always control how much they eat, it is especially important for desserts.

Serves: 12

Ingredients

• 1 (20 ounce) can of crushed pineapple in its own juice (not drained)
• 1 (21 ounce) can of Splenda sweetened cherry pie filling
• 1/2 cup unsweetened coconut
• 1 package of sugar-free yellow cake mix
• 1 cup of pecans, chopped
• 1 stick (1/2 cup) butter 
• 1/2 tsp ground cinnamon

Instructions

1. Preheat oven to 350 degrees.
2. Spray a 9 x 13-inch baking pan with cooking spray.
3. Spread pie filling evenly into the prepared pan.
4. Spoon pineapple with juice over the pie filling.
5. Sprinkle the coconut over the pineapple.
6. Sprinkle DRY cake mix evenly over the coconut. Sprinkle with chopped pecans.
7. Slice the chilled butter into thin strips and place the strips evenly over the nuts and other ingredients.
8. Bake for 40-50 minutes or until golden. Serve warm.

Note: File photo from the original recipe.