Fruit Dump Cake
1 can (20 ounces) crushed pineapple, undrained
1 can (21 ounces) cherry pie filling (I used blueberry filling)
1 package (18.25 ounces) plain yellow cake mix
12 tablespoons (1 1/2 sticks) butter, melted
1/2 cup unsweetened coconut (optional)
1 cup chopped pecans or walnuts
Preheat oven to 350 degrees.
Spoon the pineapple evenly over the bottom of an ungreased 13 by 9 inch baking pan. Cover the pineapple with the cherry pie filling. Pour the dry cake mix evenly over the fruit mixture so that it reaches all sides of the pan. Drizzle the entire pan with the melted butter. Sprinkle the coconut and the pecans evenly over the top of the cake. Place the pan in the oven.
Bake the cake until it is deep brown and a toothpick comes out clean, about 55 minutes. Remove pan and cool. Serve with whipped cream or ice cream.
“A great empire, like a great cake, is most easily diminished at the edges.”