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Donna’s Dump Cake
At a Glance
- Prep
- 10 minutes
- Cook
- 55 minutes
- Yield
- 1 9x13-inch dump cake, about 12 servings
Categories
- Dessert
Cuisine
- American
Difficulty
- Easy
Dietary
- Dairy-free
- Egg-free
- Vegetarian
Allergens
- Contains or may contain: Tree Nuts
- Wheat
- May contain soy — check ingredients
Servings & Nutrition
Original recipe serves 12. Current scale: 1x.
Nutrition and servings are approximate based on the ingredient list. Please verify for dietary or medical needs.
Donna's Dump Cake: A sweet symphony of pineapple, cherries, coconut, and nuts baked to perfection for a taste of homemade paradise.
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Ingredients
- 1 20 oz can of pineapple, crushed, undrained
- 1 20 oz can of cherry pie filling
- 1 box of Yellow Cake Mix
- 1 cup of nuts, chopped
- 1/3 cup of shredded coconut
- 1/2 pound (2 sticks) of margarine, melted
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Instructions
Preheat your oven to 350°F (175°C). Grease a 9x13 inch baking dish.
Spread the crushed pineapple with its juice evenly on the bottom of the prepared baking dish.
Spoon the cherry pie filling over the pineapple layer, spreading it out evenly.
Sprinkle the dry cake mix evenly over the cherry layer.
Top with shredded coconut and chopped nuts
Drizzle the melted margarine evenly over the top of the cake mix.
Bake in the preheated oven for 50-60 minutes, or until the top is golden brown and the edges are bubbly.
Allow the dump cake to cool for a few minutes before serving. Serve warm or at room temperature, topped with whipped cream or vanilla ice cream.
Keep Cooking
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