Cherry Pineapple Dump Cake
This Cherry Pineapple Dump Cake is so easy and is always a hit.
Servings: 8 servings
- 1 15.25 ounce Duncan Hines Classic Butter Golden Moist Cake Mix (could use any yellow or white cake mix)
- 1 20 ounce can cherry pie filling
- 1 20 ounce can crushed pineapple in 100% pineapple juice, undrained
- 1 stick butter or 8 tablespoons or 1/2 cup
- Nuts pecans or walnuts
Dump cherry pie filling and crushed pineapple with the juice in baking dish. I used my 10 inch iron skillet for this cake but you can use a 9 x 13 baking dish
Mix the cherry pie filling and pineapple together with a spoon.
Spread cake mix over the pineapple and cherries.
Cut the butter into pieces all over the top of the cake mix. Sprinkle on nuts of your choice and however many you want.
Bake in preheated 350 degree oven for 45 to 50 minutes until filling is bubbly and top is browned. I like to turn the broiler on for a couple minutes before taking this cake out of the oven because it gives the top a nice brown and it toasts the nuts adding a great flavor.