Dump Cake Recipe

Dump Cake

Ingredients
butter (for buttering pan)
1 19 ounce can crushed pineapple
2 19 ounce cans pie filling, any flavors
1 yellow or white cake mix
1/2 cup toasted slivered or sliced almonds
1 stick cold butter

Preheat oven to 350ºF.

To toast almonds - Spread evenly in a baking pan. Put in oven while it is heating up. Watch very carefully while almonds toast as they go from golden to burnt very quickly.

Butter a 9"x13"x2" pan generously. Dump in can of crushed pineapple. Spread it around the pan a bit but do not worry about it being evenly spread.

Scoop the pie filling and place in the pan in clumps. Again do not try to spread it evenly. Sprinkle the entire cake mix over this mixture.

Sprinkle toasted almonds on top. Cut the stick of cold butter into small cubes and dot the entire top of the cake with butter cubes. Cut into the mix with a knife here and there. This will create small slits in the mixture that will allow the juices from below to come up during cooking.

Pop into the oven and bake for 50 minutes. That's it! This really is a dump cake isn't it? With a dollop of whipped cream on top or a bit of ice cream on the side, it's especially delicious.

Variations:

The recipe calls for 2 cans of any flavor pie filling. The person who gave the recipe to me suggested peach and apple fillings. It was delicious. As I try it again and again I am going to try a variety of combinations. Pretty much anything you think will taste good together will work. How about strawberry rhubarb with blueberry, or cherry with peach, or wildberry all by itself? It's up to you. I am sure they would all taste great. The only filling I don't think would work well is pumpkin.