This is a gf twist on an old favorite...
Cherry Pie Filling
2 cups fresh pitted cherries
1/2 cup water
1/2 sugar (I used agave instead)
2 Tbsp cornstarch
cherry pie filling
1 can crushed pineapple
1 white/yellow cake mix (gf)
1 stick butter (or cf sub - I used earth balance soy free)
Preheat oven to 350 degrees. Mix cherry pie filling and crushed pineapple together. Pour into 9x13 glass dish. Sprinkle with white cake mix. Place pats of butter evenly over the cake mix. Bake for 30 minutes or until hot and bubbly.
Ours wasn't quite as sweet as I remember it, but still yummy! I think it was because I made the pie filling with agave and canned pie filling probably has alot more sugar.
Great served with ice cream (dairy free of course!)