Every year at the end of summer my mom has had a Luau, a tradition that has been going on since she moved here to Austin; so let's say this was the fourth year. Each time the Luau gets bigger and better than the year before, always inviting new and old neighbors or friends. The Luau is done sort of in pot-luck style with my mom and I making a few main things that go along with the theme while guests bring their additions to the spread.
There are a few select things that I have perfected over time and made each year for this Luau. A few things have changed but for the most part it all stays the same; a pineapple salsa, Hawaiian queso, and some sort of dessert.
After having a flop of a dessert last year, I wised up and came up with this beauty; having it planned and waiting for this year's Luau. The basis for this cake comes off a similar one that I make around Halloween time, a skinny pumpkin crunch cake, only instead of pumpkin I've transformed it into a great Hawaiian themed treat.
This isn't a traditional 'cake', it's more of a cobbler really. The cake on top becomes a gooey and crunchy topping to the warmed fruit filling below. It's super delicious and so easy to make. Plus the recipe is easy to double for a larger group style event.
This year's Luau was sort of bittersweet since my parents are going to be moving in about a month and won't be around the same group of great friends and neighbors that they've come to know and love.
I guess at least we can say that we sent the annual Luau out with a bang since we had some of the best food and most amazing people out there this year.
Skinny Hawaiian Crunch Cake
Servings: 9 • Size: About 1 Cup • Calories: 308.3 • Fat: 10.5 g • Carb: 43.2 g • Fiber: 1.8 g • Protein: 2.5 g • Sugar: 22.9 g • Sodium: 248.5 mg
1 (20 Oz.) Can 'Lite' Cherry Pie Filling
10 Oz. Canned Crushed Pineapple (In Juice)
18.5 Oz. Dry White Cake Mix
1/4 C. Light Butter, Softened
1/2 Tsp. Ground Cinnamon
1/4 C. Chopped Nuts (I used macadamia and almonds.)
1/4 C. Toasted Coconut Flakes
Preheat the oven to 350 degrees F.
Pour the cherry pie filling and crushed pineapple into the bottom of an 8x8" glass baking dish.
Whisk together the cake mix, butter, and cinnamon until it forms fine crumbs.
Transfer the crumbs to the top of the fruit and even it out slightly.
Top with the chopped nuts.
Place the dish into the oven and bake for about 30 minutes or until the edges are browning and the fruit is bubbling up the sides.
Once done, remove from the oven and sprinkle the toasted coconut over the top.
Serve right away and enjoy!