What's for dinner, Cherry and Pineapple Buckle

I don't make many desserts. Mostly because they usually involve baking and that means precise measuring and mixing and following directions. All things I admittedly don't do very well. But there is one dessert I make that is always a hit and doesn't require baking skills or the precision of a surgeon. The best part is it takes about as much time to make as it would to take a Publix store bought pie out of the container.

It's called a buckle because it uses a yellow cake mix as its base. It's part of the world of cobblers and crisps and other fruity, doughy goodness. But let's not get too technical here. Let's just call it deliciousness in a pan.

Times:

Prep time: 5 minutes

Cook time: 35 minutes

Ingredients:

2 cans of cherries partially drained or 2 cans of cherry pie filling (I've used both and like both)

1 can crush pineapple, undrained

1 box yellow cake mix

1 stick plus 2 tablespoons butter (can use between 1 and 1.5 sticks)

1.5 packets of Quaker Apple Cinnamon instant oatmeal (shaken well before opening)

Directions:

Preheat oven to 350

In a 9x13 pan, pour in the cans of cherries and the can of pineapple mix together

Dump the box of yellow cake mix on top of the fruit, even out

Shake the packets of oatmeal evenly over the cake mix

Slice the butter into thin pats. Apply the pats of butter over the top of the entire cake. Do not leave much space. Use as much butter as you need to thoroughly cover the cake- anywhere between 1-1.5 sticks.

Bake in a 350 oven for 30-40 minutes (follow directions on the back of the box)

Tips:

Serve warm with ice cream

Try other fruit combinations like peaches and blackberries

You can use fresh or frozen fruit but you need to replace the liquid that you lose from not using the canned fruits. You can replace that liquid by using a complimentary juice or even Sprite.