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What can be easier than a dump cake? Not exactly a “cake” but a great and easy dessert. Pass the cream!
The “dump” comes from that you just dump the ingredients in a baking dish and let ‘er rip. There’s many different combos to use here. Mine uses crushed pineapple, cherry pie filling and yellow cake mix.
Whatever strikes your fancy here will do, as long as you like all the flavors involved. I tried it once with white cake mix and apple pie filling…to me, WAY too sweet so I gave it to a friend thinking one of her 8 kids (no, not a typo, she has 8 kids LOL) might like it. Anyway, she did and none of her 8 kids ever saw it…
By and large this is the “classic” way to make it. I just reduce the fruit part to one can each and add additional toppings. I also make this in a deep 2-quart round casserole, but an 11 x 7 will do just as nicely. I also reduce the butter to 1/2 cup, but it will be really decadent with 1 cup of melted butter spread on top.
Here is the pan I used. A Pillivuyt 2 QT deep gratin. This will never EVER craze, crack or discolor.
- 1 box yellow cake mix
- 20 oz can crushed pineapple
- 1 can cherry pie filling
- 1/2 cup 1 stick butter, melted
- 1/2 cup coconut
- 1/4 cup sliced almonds
- Preheat oven to 350 degrees. No need to grease or spray, but feel free if you’d like to do this.
- Empty the cans of pineapple (yes, even the juice) and cherry pie filling in the baking dish. Stir to combine the fruit.
- Distribute dry cake mix evenly over fruit in the baking dish. Pour melted butter evenly over the dry cake mix (you can help this by using a rubber spatula to spread the melted butter). Top with coconut and sliced almonds.
- Bake at 350 for 30-40 minutes or until fruit begins to bubble up through the cake mix and the top is golden brown. Serve warm or chilled. Cream is nice poured on top.