Southern Dump Cake


  • 1 can pineapple crushed in heavy syrup (20 oz size)
  • 1 can cherry pie filling (21 oz size)
  • 1 yellow cake mix (general two layer cake size)
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  • 1 cup chopped pecans (can go a little more or less)
  • 1 stick butter


Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven. Spray a 9x13 inch baking pan with Pam or lightly grease with oil.

Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly. Spoon cherry pie filling on top of pineapple. Don't try to spread. This is a mess waiting to happen. Just evenly space the cherries.

Sprinkle the cake mix (just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit.

Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution.

Cut the butter in thin slices and dab on top of the cake. There's no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake.

Bake for around 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.

Southern Dump Cake is especially good served right out of the oven and hot. A scoop of vanilla ice cream is good on top. It's also fine at room temperature or cold.

By Kathleen from Dothan, AL


February 6, 20090 found this helpful

You have all my favorites mixed together!!

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