Despite its name, Dump Cake is a quick and tasty treat. These cakes were so popular when I was a kid. Each baker would put her own spin on the cake by varying the fruit used. There is even a pumpkin dump cake. The recipe is from Betty Crocker herself. :)
1 box Betty Crocker® SuperMoist® yellow cake mix
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained
1/2 cup butter or margarine, melted
1 can (21 oz) cherry pie filling
1 can (8 oz) crushed pineapple, undrained
1. Heat oven to 350°F (325°F for dark or nonstick pan). In large bowl, stir together cake mix and butter until crumbly; set aside.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
2. Spread pie filling and pineapple in ungreased 13x9-inch pan. Sprinkle cake mix mixture evenly over fruit.
3. Bake 39 to 46 minutes or until deep golden brown. Cool 30 minutes. Serve warm or cool. Store loosely covered.
