CHERRY DUMP CAKE

Ingredients:

1 can crushed pineapple
1 can cherry pie filling
1 box yellow cake mix
1 to 2 sticks butter or margarine

Preheat oven to 350 degrees.

Open and dump the can of pineapple into a 9 x 13 inch cake pan. Use a spoon to even it out in the pan. Open the can of cherry pie filling and gently use the spoon to dump it evenly on top of the pineapple.
Open the box of cake mix and gently distribute the dry mix evenly on top of the fruit.
Do not stir.

Now, either melt the butter and pour it evenly over the dry cake mix, or you can do as I do and cut the butter into little chunks and place the little chunks of butter evenly on top of the cake mix. (I use about 1 1/2 sticks of butter). If using, sprinkle the nuts on top.

Bake at 350 for 50 minutes to one hour or until the cake is bubbly and golden brown. Serve warm (not hot) or at room temperature with or without a scoop of ice cream on top

(( DUMP CAKE VARIATIONS ))

- Substitute a can of blueberry pie filling for the crushed pineapple for a patriotic dump cake.

- Substitute blueberry pie filling - or 3 cups fresh or frozen (partly thawed) blueberries - for the cherry pie filling for a blueberry-pineapple combination. Delicious!

- Substitute peach pie filling for the cherry pie filling for a peach-pineapple combination.

- Try a peach/cherry combination, suggested by lens visitor M. Porterfield. It's one of her favorites.

- For a Black Forest version, use two cans of cherry pie filling, eliminate the crushed pineapple, and use chocolate cake mix instead of yellow.

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ShugahBee*
Blessings ƸӁƷ Harmony

I will try it thank you.