Baked Cherry Pudding - cooking recipe

Ingredients

1 (No. 2) can cherry pie filling
1 Jiffy cake mix
1/3 c. melted oleo
1 (18 1/2 oz.) pkg. yellow cake mix
1 (20 oz.) can crushed pineapple in own juice
3/4 c. sugar
2 pkg. (3 1/2 oz. each) instant vanilla pudding mix
3 c. milk
1 c. heavy or whipping cream
1/4 c. confectioners sugar
1 tsp. vanilla extract

Preparation

In a 13 x 9-inch pan, bake cake according to package directions.
Meanwhile, in medium saucepan, combine pineapple with its own juice and sugar; cook over medium heat, stirring occasionally, until thick and syrupy, about 20 minutes.
When cake is done, remove from oven and pierce top with a fork at 1-inch intervals.
Pour on pineapple mixture and spread evenly over cake. Cool completely.