Step 1

Preheat the oven to 350°F/180°C.

Step 2

Have ready an 8x11-inch ceramic or glass dish, rectangular or oval. Or a 9-inch square or round baking dish.

Step 3

Wash and pit the cherries. Cut them in half.

Step 4

Cut the pineapple rings into small chunks and add them to the cherries.

Step 5

Add the sugar, lemon, and pineapple juice and mix.

Step 6

Dissolve the cornstarch in a small bowl with water and add it to the fruit.

Step 7

Mix everything and dump it into the prepared dish.

Step 8

Mix the dry cake mix with the melted butter in a medium bowl until you have a crumbly mixture. It should be slightly floury.

Step 9

Sprinkle over the fruit layer. It will not cover it completely and that is fine. Don't stir it or mix it with the filling.

Step 10

Bake in the preheated oven for 40-45 minutes, until golden brown and dry and the filling bubbles around the edges, checking close to the end of the baking time by lifting the topping here and there and making sure it's completely baked inside. Bake a little longer if necessary.

Step 11

Serve warm plain, with whipped cream or a scoop of ice cream. Top with the juices from the pan and extra fresh cherries and pineapple if you want to.