Top Review by SrtaMaestra
I love dump cakes! To address the previous reviewer's concern about it falling apart, it should be noted that a dump cake is really more of a cobbler than a cake. With all the fruit on the bottom and no crust, it's just not going to hold up in slices like a traditional cake. I used homemade cherry pie filling with door county cherries and amaretto, Recipe #9531, #9531, and I just couldn't help myself, but when I went to put the pecans on, it occured to me that with the amaretto, almonds would be very good instead! I used slivered ones, but I think sliced almonds might be better. I see now that I'm reading this again that I slso glanced too quickly while I was cooking and used a whole cup of chocolate chips instead of 1/2, so it is very chocolatey. We'll warm this up tonight and serve with ice cream on top for dessert. One piece of advice I would have is to melt the butter and drizzle all over rather than slicing. This would allow for better coverage of the whole cake and less areas that still just look like dry cake mix. Thanks for posting this great dump cake variation!
- 1 (20 ounce) can crushed pineapple in juice
- 1 (21 ounce) can cherry pie filling
- 1 (18 1/4 ounce) package devil's food cake mix
- 1 cup pecans, chopped
- 1⁄2 cup mint chocolate chips (regular is fine)
- 1⁄2 cup butter, thinly sliced
Directions See How It's Made
- Preheat oven to 350°F.
- Spray 13 x 9-inch pan with cooking spray.
- Spread pineapple and juice in bottom of pan.
- Top with cherry pie filling.
- Sprinkle cake mix evenly over the fruits.
- Scatter chopped pecans and chocolate evenly over the top.
- Spread butter slices evenly over the top.
- Bake in preheated oven approximately 40 minutes or until an inserted toothpick comes out clean.