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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 8 |
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Dump Cake is Real Good Right Out of the Oven and Hot, with A Scoop of Vanilla Ice-Cream Right On Top and A little Blob of Cool Whip! Ingredients:
1 can pineapple crushed in heavy syrup (20 oz size) |
1 can cherry pie filling (21 oz size) |
1 duncan hines yellow cake mix |
1 cup chopped pecans (can go a little more or less) opt. |
1 stick butter |
Directions:
1. Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven.
2. Spray a 9 x 13 with Pam or lightly grease with Crisco.
3. Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly.
4. Spoon globs of cherry pie filling on top of pineapple.
5. Don’t try to spread. This is a mess waiting to happen. Just evenly space globs of the cherries.
6. Sprinkle the cake mix (not mixed up – just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit.
7. Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution.
8. Cut the butter in thin slices and dab on top of the cake. There’s no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake.
9. Bake for around 45 - 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.
10. It's Done, Let's Eat!!!
11. Since There is Fruit in This Cake Store Any Leftovers in the Refrigerator!
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