Cherry Dump Cake
NOT AN ELEGANT NAME FOR A DESSERT, I MUST ADMIT, but it’s absolutely delicious. If you’re limiting calorie intake, pass this one by, or starve yourself all day and indulge. Trust me, it will be worth it!
I first experienced this rich concoction while on a tour of the Colorado River Aqueduct. On the last night of the tour, we were treated to a sample of the home-cooked meals provided to the crew by their spouses. Things like enchilada pie, cornbread and this sumptuous dessert. They were kind enough to supply their recipe, which I have since learned, is ubiquitous online! It must have been on the back of a box or can sometime in the 60′s!
Serves 1 pregnant woman, or a family of 5.
1 can crushed pineapple (16 oz)
1 can cherry pie filling (20 oz)
1 package white or yellow cake mix
1/2 to 2/3 c. chopped walnuts (or pecans)
1/2 cup butter (2 sticks)
Lightly grease a 9 x 13 pan, then DUMP (hence the name…)in the pineapple and juice, spreading evenly. Pour cherry pie filling over the pineapple, again spreading evenly. Add dry cake mix – sprinkling and spreading over fruit filling evenly. Add nuts, then slice butter and lay all over the top. DO NOT MIX. Bake in a 350 degree oven until browned, about 35-40 minutes. It will be its bubbly best just in time for dessert!
Top with whipped cream or ice cream if desired.