There are several versions of this cake, but here is mine. It has only four ingredients -- so simple and so good!
Fruit Dump Cake
1 20-oz. can crushed pineapple, undrained
1 21-oz. can cherry pie filling
1 white cake mix
1/2 cup margarine or butter, melted
Preheat oven to 350 degrees F. Spread pineapple and pie filling evenly in an ungreased 9 x 13" pan. With a fork, lightly stir cake mix and margarine until crumbly. Sprinkle over fruit. Bake for 35 - 40 minutes or until lightly brown. Can serve this warm (great with ice cream) or cold. Serves: 12
*Note: There are several combinations that would taste good together. For example, try blueberry pie filling and canned peaches or raspberry pie filling and canned pears.
Fruit Dump Cake
1 20-oz. can crushed pineapple, undrained
1 21-oz. can cherry pie filling
1 white cake mix
1/2 cup margarine or butter, melted
Preheat oven to 350 degrees F. Spread pineapple and pie filling evenly in an ungreased 9 x 13" pan. With a fork, lightly stir cake mix and margarine until crumbly. Sprinkle over fruit. Bake for 35 - 40 minutes or until lightly brown. Can serve this warm (great with ice cream) or cold. Serves: 12
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| Fruit Dump Cake |
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