Monday, July 4, 2011

Cherry Pineapple Dump Cake

 Happy 4th of July!  I hope everyone had a lovely day.  Even though the day has passed, I thought I would share a quintessential pot luck dessert.  A few processed ingredients "dumped" (hence the name) together never tasted so good.  You can have all of the ingredients on hand and throw it together at the last minute.  There are all sorts of variations out there--feel free to substitute another fruit for the cherry pie filling and I included the option of adding pecans and coconut, although I am a purist and leave them out.  Keep the ingredients on hand for when you need to throw together a quick dessert!  

Cherry Pineapple Dump Cake
1 can (21 ounce) cherry pie filling
1 can (15 ounce) crushed pineapple in juice
1 box yellow cake mix
1 stick (8 tablespoons butter)
1/4 cup water
1/2 cup chopped pecans (optional)
1/2 cup shredded coconut (optional)
vanilla ice cream, whipped cream or Cool Whip for serving

Preheat oven to 350 degrees.  Spray a 9x13 baking dish with cooking spray.  Pour cherry pie filling in bottom of baking dish.  Spread out evenly.  Drain juice from pineapple and set aside.  Spread crushed pineapple over top of pie filling.  Sprinkle dry cake mix evenly over fruit mixture.  Melt butter and combine with reserved pineapple juice.  Stir in water and pour liquid over top of cake mix.  Do not stir.  If desired, sprinkle with pecans and coconut.  Bake at 350 degrees for 35-40 minutes or until golden brown.  Serve warm or at room temperature with a scoop of vanilla ice cream or a dollop of whipped cream or Cool Whip. 

Recipe Adapted from "The Cake Mix Doctor" by Anne Byrn

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