CHERRY PINEAPPLE CAKE

1 (18.5 oz) box yellow cake mix
1 cup cherry pie filling (plus more for serving)
1 (20 oz) can crushed pineapple, drained
Cool Whip, thawed (for serving)

Preheat oven to 350 degrees F. Coat a 13x9-inch baking pan with nonstick cooking spray and dust with flour.

Mix dry cake mix with 1 cup pie filling and pineapple. Pour batter into prepared pan.

Bake for 30-35 minutes.

Serve with cherry pie filling and Cool Whip. Refrigerate leftovers.

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