Fruit Dump Cake

Odd name, odd looking dessert. But so very good! Yesterday, after four days with the kids home from school and everyone kind of bummed about going back today (well, all except for me!), I wanted to make something sweet but quick. As my son and I looked through one of my books, we found this recipe. It's from the Cake Doctor, which is one of the easiest baking books I've ever used. Although the recipe called for cherry pie filling, I used blueberry which is all I had on hand.

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.”

-Benjamin Franklin