SOUTHERN DUMP CAKE

SOUTHERN DUMP CAKE image

Yield 4 people

Number Of Ingredients 6

Previous Next

1 can pineapple crushed in heavy syrup (20 oz size)
1 can cherry pie filling (21 oz size)
1 yellow cake mix (general two layer cake size)
1 cup chopped pecans (can go a little more or less)
*1 cup coconut
1 stick butter

Steps:

Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven. Spray a 9 x 13 (can go 9 x 11 but increase cooking time a bit) with Pam or lightly grease with Crisco. Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly. Spoon globs of cherry pie filling on top of pineapple. Don't try to spread. This is a mess waiting to happen. Just evenly space globs of the cherries. Sprinkle the cake mix (not mixed up - just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit. Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution. Cut the butter in thin slices and dab on top of the cake. There's no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake. Bake for around 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.