Judy (in Alaska), when I make a cherry dump cake, or any
flavor dump cake, I use a 9x13x2? baking dish. Yes she means
pie filling. Below is the one I use all the time. It is
great for potlucks. You can easily double this or triple it
for large crowds. It is a favorite dessert at our Moose
Lodge! Sue?s recipe uses flour and sugar instead of the cake
mix. You can serve these dump cakes either cold or warm and
with ice cream or cool whip or just as is.
Cherry Dump Cake Cobbler
1 (16 oz.) can crushed pineapple, undrained
1 can cherry pie filling
1 yellow cake mix (dry)
1 cube butter or margarine- 1 stick or 1/2 cup
1 c. chopped nuts - pecans
Put pineapple in bottom of pan. Add cherry pie filling
evenly to pineapple. Next, pour dry cake mix over the top.
Cut cube of butter or margarine into thin slices and lay
evenly over dry cake mix. Sprinkle chopped nuts on top and
bake at 350 degrees for about 40 minutes. Use 9 x 13 pan. I
just made this again and had to extend the baking time to 1
hour. It looks perfect!
Posted under cakes on Nancy?s message board.
Chris in NM
http://www.nancyskitchen.com
