Cherry-Pineapple Dump Cake

My fav is not chocolate and I do not dare indulge

Cherry-Pineapple Dump Cake

1 (20 oz) can crushed pineapple, undrained
1 (21 oz) can prepared cherry pie filling
1 (18.25 oz) box yellow cake mix
2 sticks of butter or margarine, cut into slices (yup, you read it right)
1/2 cup chopped nuts (your choice - optional)

Preheat oven to 350°F. Dump undrained pineapple into 9" by 13" baking dish or pan and spread it out evenly.

Using a spoon, dump globs of cherry pie filling evenly on top of the pineapple.

Sprinkle the cake mix evenly over the cherry and pineapple layers.Cut butter into slices with a butter knife and place slices evenly over cake mix. Sprinkle nuts on top if you're using them.

Bake for around 50 minutes to 1 hour at 350°F. The corners should be set and the top nicely golden brown.

To serve, scoop cake out with a large spoon like a cobbler, and dump it on a nice plate. A scoop of vanilla ice cream is delicious with dump cake. Serve warm or cold.

Linda
(1/14/09)


You can do this with any pie filling. A friend brought us one and we were afraid to touch it after our first pieces.

My personal favorite thing for red wine is to do a dark chocolate ganache.

There are tons of recipes out there but the easiest is to melt chocolate in a double boiler and mix with cream and sugar or liquor to desired consistency. I cover anything that will stay still long enough including cookies (lavender sables are great this way), cakes, fruit, etc.. If you keep it firm enough (limit the liquid content), it will set nicely or you can keep is softer and use it for a dip.

erin
(1/14/09)

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