Desserts: Two Dump Cake Recipe Favorites

I love making dump cake and here are two variations that are both popular for family get togethers. Save money by stocking up on the ingredients when on sale since canned and boxed goods often have a long shelf life. I normally keep coconut and nuts in the freezer so that they will last longer. I also store the leftovers in the refrigerator.

Dump Cake

I have been making this dump cake for a few years. The cake mix forms a delicious crust over the fruit that goes great with a scoop of vanilla ice cream or cool whip

1 pkg. yellow cake mix, non-pudding type
1 can cherry pie filling
1 can crushed pineapple, undrained
2 sticks butter, melted
1 cup Coconut (optional)
1 cup chopped nuts (optional)

Spread the pie filling into a greased 13 x 9 glass dish, then spoon the pineapple over it. Evenly sprinkle the yellow cake mix over the pineapple. Pour melted butter evenly over cake mix.
Sprinkle nuts and coconut on top of everything.
Bake in a 325F oven for 40-45 minutes

Serve warm or cold with cool whip or vanilla ice cream.

3 Fruit Dump Cake

Great for holidays or anytime!

1 can (21 ounces) apple pie filling
1 can (15 1/4 ounces) sliced pears, drained
1 can (15 1/4 ounces) sliced peaches, drained
1 package (9 ounces) yellow cake mix (see note)
1/4 cup butter, cut into 8 inch pieces
Vanilla ice cream or cool whip, optional

Preheat oven to 350 degrees. In a bowl combine the apple pie filling, peaches and pears. Pour into an 8 inch square pan. Spread dry cake mix over top. Dot with butter. Bake 45-50 minutes or until golden brown. Great warm or cold. Top with vanilla ice cream or cool whip if desired. Yield 6-8 servings.

Note: The size of the cake mix this recipe calls for is only half the size of a standard cake mix. I always use a regular size cake mix, double the recipe and bake in a 13 x9 x2 inch baking dish.