What’s Cookin’ – Delectable Dump Cake

We went to a birthday party for my friend, Laura, this past summer, and one of the desserts that was served was a Dump Cake (notice I am not saying what milestone birthday we were celebrating).  It was a hit and many people were asking for the recipe.

This is one of those old recipes that appears in many of our mother’s and grandmother’s recipe files as well as in many church / organization cookbooks.  It goes by several names including Dump Cake and Dump It Cake.  My friend, Edith, and many others make a version that includes a can of sliced and drained peaches.  I am not a fan of peaches so I am sharing a recipe that I received from a co-worker, Cathy, when I lived in Boston in the early 1980s – yes, nearly 30 years ago.  It is super easy to make and good served warm with a little vanilla ice cream.

The cast of characters.

Preheat your oven to 350°.  Coat a 13 x 9 x 2 glass baking dish with cooking spray.  Layer the drained crushed pineapple.

Spread the cherry pie filling over the pineapple.

Sprinkle the chopped walnuts over the cherry pie filling layer.

Layer the cake mix over the nuts.

Cut up a stick of butter over the top of the cake mix.  Bake for 50 to 55 minutes.

It will be brown and bubbly, and your kitchen will smell heavenly!

May be served warm or cooled.  Or you can zap a cooled piece in the microwave for about 30 seconds, and it will be just right!

But it’s especially good with a scoop of vanilla ice cream on top.

Super easy to make and super yummy, too!

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