Ingredients
Nonstick cooking spray
1 can (20 ounces) crushed pineapple in juice, Dole®
1 can (21 ounces) strawberry pie filling, Comstock® or Wilderness®
1 package (18.25 ounces) lemon cake mix, Betty Crocker®
1 cup sweetened shredded coconut, Baker’s®
1⁄2 cup chopped macadamia nuts, Diamond of California®
1⁄2 cup (1 stick) butter, cut into pieces
Coconut sorbet (optional)
Directions
Preheat oven to 350°F. Spray a 13×9-inch baking pan with cooking spray. Drain pineapple, reserving juice; set aside.
In a medium bowl, combine strawberry pie filling and drained pineapple. Spread mixture into prepared pan. Sprinkle dry cake mix over top. Top with coconut and macadamia nuts. Pour the reserved pineapple juice on top; dot with butter pieces.
Bake for 50 to 55 minutes or until a toothpick inserted near center of cake layer comes out clean and fruit is bubbling. Cool in pan on a wire rack.
If desired, serve with coconut sorbet.
