Easy Cherry-Pineapple Dump Cake
photo by Melandsid
- Ready In:
- 1hr 15mins
- In a 9 x 13" pan, spread in layers of cherry pie filling, pineapple, cake mix, coconut, and nuts.
- Cut margarine into bits and sprinkle over top.
- Bake 1 hour at 350°.
- Serve with Cool Whip or ice cream.
This was super easy to make and tasted good. Like a crumble as other posters mentioned. Didn't find it overly sweet. I used french vanilla cake mix as thats what I had on hand, and strawberry-rhubarb pie filling and can of crushed pineapple including the juice (as I had read someplace that various flavours of pie fillings could all be used) and had warm from the oven with vanilla ice cream. Omitted coconut and nuts due to my family 'pickiness' but think that pecans would be a nice addition. My only negative is that 1/2 cup margarine did not seem to be enough. When the cake is baking, any area that had margarine incorporated the dry cake mix well but 1/2 cup does not incorporate it all, so there were crumb parts that I had to mix in towards the end to make sure they got moistened, or otherwise, we would have been eating raw, gritty cake mix! Not that I want to add calaries, but next time, I'll use maybe a 1/4 cub more margarine. I did notice that other recipe searches today call for up to a full cup of margarine, so perhaps other recipe posters noticed the same thing.
My family has been using this recipe since I was a child (with the exception of we use 1 stick of butter rather than margarine), and we love it. I made it last night for a BBQ, and got SOOOOOO many compliments and requests for the recipe. My advice is to start checking it around 40-45 minutes, as the pecans on top can burn, and it is often done by 45 minutes. We also recommend using chopped pecans rather than pecan halves, as the larger nuts tend to burn more quickly. When I took it out of the oven last night at 45 minutes, I ended up having to pick off some burned nuts, but otherwise it was perfect!