Cherry Pineapple Dump Cake
Cherry pie filling and pineapple with a crunchy cake topping. Simple crowd-pleasing dessert perfect for potlucks and picnics.
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 12 Servings
Preheat an oven to 350 Degrees F.
Spray a 9 X 13 cake pan with baking spray.
Add cherry pie filling and pineapple to the bottom of the cake pan and stir to combine. Spread the mixture as evenly as possible in the bottom of the pan.
Sprinkle the dry cake mix evenly over the fruit in the pan. Break up an large lumps of cake mix.
Slice the cold butter into thin slices, 1/4-inch or thinner is ideal. Thee may be butter left if the slices were thing enough. I usually use about 10 tablespoons of butter.
Place the butter slices over the entire surface, leaving as little space as possible. Overlapping areas of butter are fine. Any spaces not covered with butter will be browned powdery bits of cake mix.
Place the cake into the preheated 350 Degree F oven and bake for 45 to 60 minutes, or until the cake is as browned as preferred.
Serve warm or at room temperature.
Serving: 3-inch X 3-inch piece | Calories: 312kcal | Carbohydrates: 48.9g | Protein: 1.9g | Fat: 12.6g | Saturated Fat: 6.9g | Cholesterol: 25mg | Sodium: 316mg | Fiber: 1g | Sugar: 20.2g