Grammy Peg’s Cherry-Pineapple Dump Cake
By Sean ConantJUMP TO RECIPE
Prep time: 10 minutes
Cook time: 50 minutes
Servings: 12 to 15
- 1 (15.25-ounce) box yellow cake mix
- 1 (20-ounce) can crushed pineapple, strained well
- 1 (21-ounce) can cherry pie filling
- 12 tablespoons salted butter
Preheat oven to 350°F.
In 9×13 baking dish, mix together the crushed pineapple and cherry filling. Level off the mixture.
Dump the yellow cake mix on top, and level off. Evenly coat the cake top with ⅛” slices of butter. Make sure the butter is cold, or else it becomes messy and difficult.
Bake the cake for 50 minutes, or until golden brown. Check the cake halfway through the bake to ensure the butter is evenly coating the cake mix. Allow to cool and set for 20 minutes before serving. Enjoy!
Cook’s Note: The cherry fruit filling may be substituted for other canned fruit fillings such as strawberry rhubarb or blueberry.