Description
Experience a perfect blend of tart cherries and sweet pineapple with this scientifically tested dump cake that guarantees a moist crumb every time. The addition of toasted pecans and thin butter pats creates a crunchy, golden topping that contrasts beautifully with the warm fruit filling.
Ingredients
- 16 ounces crushed pineapple, undrained
- 20 ounces cherry pie filling
- 1 package yellow cake mix
- 1/2 cup chopped pecans
- 1/2 cup unsalted butter, sliced into thin pats
Instructions
- Preheat the oven to 350°F (177°C) and grease a 9×13 inch baking pan.
- Empty the crushed pineapple with its juice into the pan and spread into a level layer.
- Pour the cherry pie filling over the pineapple layer, spreading evenly without stirring.
- Sprinkle the dry cake mix over the fruit, covering the entire surface to the edges.
- Distribute the pecans over the cake mix, then place the butter pats in a grid across the top.
- Bake for 1 hour until the surface is deep golden-brown and the fruit is bubbling.
Notes
To ensure the cake mix hydrates properly, avoid stirring the layers as the steam from the fruit needs to rise through the dry ingredients. If you prefer a less sweet version, look for a no sugar added cherry pie filling, which still provides the necessary starch for the recipe to set correctly.
- Prep Time: 10 mins
- Cook Time: 1 hour
- Category: Dessert
- Method: Baking
- Cuisine: American