I have a go to dessert recipe for family gatherings…especially when I’m trying to keep things simple. I’m not wild about its name – Dump Cake – but the results make it VERY easy to overlook a poor name.
The original recipe can be found on Pioneer Woman Cooks – Here. Everything she writes about it is true – there are just not enough apologies for the calories in this dessert…so why even try!? I mean, a whole stick and a half of butter, please! (And don’t try to skimp on this...it makes the deserts!).
In the fall months I do a variation with apple pie filling and another one with pumpkin pie filling. Additionally, blueberry pie filling with lemon cake mix – AMAZING!
In our family we have a few ways to serve the Dump Cake – with vanilla ice cream, or heavy whipping cream or whipped cream. It doesn’t really matter how it is served…the result is the same, an empty dish!
- 1 can (21 Oz.) Cherry Pie Filling
- 1 can (15 Oz.) Crushed Pineapple
- 1 box (about 18 Oz.) Yellow Or White Cake Mix
- 1 ½ sticks butter
Dump cherry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle cake mix over the top of the fruit. Slice butter and distribute over the surface of the cake mix.
Bake at 350 degrees for 45 minutes to 1 hour. Serve with vanilla ice cream, or pour cream over it, or whip the cream and top with a dollop.
ENJOY! (I think I’m going to have some as a bedtime snack tonight! Shhhhh….)