Cherry Dump Cake
I used to make this often when we were camping. It is quick, easy and tasty, pretty good too. Cant ask for better than that.
I used to make this often when we were camping. It is quick, easy and tasty, pretty good too. Cant ask for better than that.
- Carbohydrate 55.4312058333333 g
- Cholesterol 16.105 mg
- Fat 13.8017266666667 g
- Fiber 1.83816668828328 g
- Protein 3.633275 g
- Saturated Fat 4.56699466666667 g
- Serving Size 1 1 Serving (159g)
- Sodium 327.510166666667 mg
- Sugar 53.59303914505 g
- Trans Fat 0.988352583333335 g
- Calories 353 calories
Step-by-step
- Place cherry pie filling in 2 qt casserole.
- Place pineapple on top (undrained) sprinkle with nuts.
- Cover fruit evenly with cake mix.
- Dot with butter.
- Bake at 350 for about 40 minutes.
- Cake will be crispy.
- Apple filling may also be used.
Bakers frequently stir the layers together, which ruins the distinct fruit base and prevents the dry mix from crisping properly. Keeping the components separated in the pan is essential for the chemistry of this dessert.
- Use a standard 2-quart glass or ceramic casserole dish to ensure even heat conduction along the edges.
- Drain the pineapple only if the label specifies a heavy syrup pack, but retain light syrup varieties to supply enough moisture for the cake mix.
- Cut the three tablespoons of butter into thin, quarter-sized pats rather than large chunks so the fat melts uniformly across the powdery surface.
- Bake at 350 degrees Fahrenheit for approximately 40 minutes until the top develops a golden crust and visible bubbles form around the perimeter.
- Store leftovers covered in the refrigerator for up to three days, then reheat individual portions in a microwave at medium power for 30 seconds to restore texture.
Freezing baked portions is not recommended because the thawed fruit releases excess moisture that softens the crisp topping. Substitute canned apple filling in equal 24-ounce quantities when stone fruits are out of season.
