Cherry Pineapple Dump Cake
Servings: 15 servings
Calories: 229cal
Equipment
Ingredients
- 20 oz pineapple tidbits canned, drained of juice
- 21 oz cherry pie filling
- 1 tsp vanilla extract
- 15.25 oz yellow cake mix
- ½ cup butter melted
Instructions
- Drain the pineapple tidbits of their juice. Combine in a large bowl with cherry filling and extract. Use a rubber spatula to mix.
- Pour the contents into a 2 quart baking dish. Dust the dried yellow cake mix over the casserole dish, covering all of the fruit filling.
- Pour melted butter over the dry cake mix. Use a spoon to spread it evenly as best as possible, covering all of the dried mix.
- Bake at a 350F oven for 45 minutes. Top will be golden brown.
Notes
- When baked as directed, this dessert comes out much like a cobbler. The topping is much more crunchy and biscuit-like. If you would rather more of a cake-like topping, you would make this in a 9x13 casserole dish, and make the cake mix into a batter based on package instructions. Pour the batter on top of the fruit filling and bake.
- To make this a bit more like a pineapple upside down dump cake, use rum extract in place of the vanilla extract.
Nutrition
Serving: 1serving (1/2 cup) | Calories: 229cal | Carbohydrates: 41g | Protein: 1g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 271mg | Potassium: 104mg | Fiber: 1g | Sugar: 18g | Vitamin A: 289IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg
