Thanks so much for patiently waiting for this post. I had fallen in the yard and was moving pretty slowly for a couple of days. My sweet daughter, Lindsay, was kind enough to help out and made this per my instruction… even took the pics! Thanks Lumpkin!
This is one of the easiest and most tasty recipes I’ve tried in a while. I got it from one of my heroes, The Pioneer Woman, Ree Drummond. The recipe was adapted from this one: http://thepioneerwoman.com/cooking/2008/04/dump-cake-a-potluckers-paradise/
I learned something… you can sometimes make all the changes you want, and other times, well… let’s just say this almost ended up a soupy mess. lol
1 can (21 Oz.) Cherry Pie Filling (Make sure it’s cherry pie filling and not just cherries!)
1 can (15 Oz.) Crushed Pineapple (DRAIN PINEAPPLE!!!)
1 box (about 18 Oz.) Yellow Or White Cake Mix (I used yellow)
1 stick Margarine
1/2 stick Butter
Dump cherry pie filling and crushed pineapple into baking dish. Use a 9 X 13 baking pan. We tried a bundt pan and using a baking pan turns out much better. Stir cherries and pineapple together.
Sprinkle dry cake mix over the top of the fruit. Slice margarine and butter and distribute over the surface of the cake mix evenly.
Bake at 350 degrees for 45 minutes to 1 hour. Then, put a dollop of whipped cream on top. (after it cools somewhat) Also very tasty with vanilla ice cream!
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