Baked Cherry Pudding

• 1 (No. 2) can cherry pie filling
• 1 Jiffy cake mix
• 1/3 c. melted oleo
• 1 (18 1/2 oz.) pkg. yellow cake mix
• 1 (20 oz.) can crushed pineapple in own juice
• 3/4 c. sugar
• 2 pkg. (3 1/2 oz. each) instant vanilla pudding mix
• 3 c. milk
• 1 c. heavy or whipping cream
• 1/4 c. confectioners sugar
• 1 tsp. vanilla extract

1. In a 13 x 9-inch pan, bake cake according to package directions.
2. Meanwhile, in medium saucepan, combine pineapple with its own juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
3. When cake is done, remove from oven and pierce top with a fork at 1-inch intervals.
4. Pour on pineapple mixture and spread evenly over cake. Cool completely.

cherry pie filling, cake mix, oleo, yellow cake, pineapple, sugar, vanilla pudding, milk, heavy, confectioners sugar, vanilla extract

Taken from www.cookbooks.com/Recipe-Details.aspx?id=241187 (may not work)