I was originally introduced to this Buffalo chicken mac & cheese recipe at my neighborhood ballpark, and I thought it was a fantastic concept! This is what I concocted. Serve with beer and celery sticks. Tell me what you believe.
| Prep Time: | 10 mins |
| Cook Time: | 1 hr 30 mins |
| Total Time: | 1 hr 40 mins |
| Servings: | 10 |
| Yield: | 1 cake |
Ingredients
- 1 (21 ounce) can cherry pie filling
- 1 (20 ounce) can crushed pineapple, undrained
- 1 (18 ounce) package yellow cake mix
- ½ cup salted butter, melted
- ½ cup chopped walnuts
Instructions
- Place cherry pie filling in the bottom of a slow cooker. Place crushed pineapple on top.
- Mix cake mix and butter together in a bowl. Spread evenly over cherry and pineapple. Sprinkle with walnuts.
- Cover and cook on High for 1 1/2 to 2 hours, or on Low for 3 to 4 hours. Spoon into serving dishes and serve warm.
- You can use pecans instead of walnuts.
Nutrition Facts
| Calories | 443 kcal |
| Carbohydrate | 66 g |
| Cholesterol | 25 mg |
| Dietary Fiber | 2 g |
| Protein | 4 g |
| Saturated Fat | 7 g |
| Sodium | 412 mg |
| Sugars | 30 g |
| Fat | 19 g |
| Unsaturated Fat | 0 g |