Cherry Pineapple Dump Cake
Ingredients:
- 1 can (21 ounces) cherry pie filling
- 1 can (14 ounces) crushed pineapple
- 1 box (15.25 ounces) yellow cake mix
- 12 tablespoons (1 1/2 sticks) unsalted butter, frozen and chopped
Instructions:
- Preparation:
- Start by preheating your oven to 350°F (175°C). Lightly coat an 8-inch round cake pan with cooking spray to prevent sticking.
- Layer the Fruits:
- Evenly spread the cherry pie filling and crushed pineapple at the bottom of the prepared cake pan.
- Add the Cake Mix:
- Gently sprinkle the yellow cake mix over the fruit layer. Make sure to spread it out evenly and smooth out any large clumps for a uniform layer.
- Top with Butter:
- Distribute the frozen, chopped butter pieces over the cake mix, ensuring coverage all the way to the edges to create a crisp, golden top as it bakes.
- Bake:
- Place the cake in the preheated oven and bake for 45-60 minutes. The cake is done when the top is a deep golden brown and the sides are bubbly.
- Cool and Serve:
- Allow the cake to cool slightly after baking. This dessert can be enjoyed warm or cold. For an extra treat, serve with a scoop of ice cream or a dollop of whipped cream.
Dive into this effortless Cherry Pineapple Dump Cake, a delightful blend of tart cherries, sweet pineapple, and rich cake that comes together with minimal effort for a satisfying dessert.