Put crushed pineapple on the bottom, then put cherry pie filling on top of the crushed pineapple. Put the cake mix on top and press down with melted butter. Bake in a 9x13 cake pan at 350 degrees for 35 to 40 minutes or until looks like cake.
Pour pie filling into bottom of pan. Sift dry cake mix over pie filling, cut oleo into patties and thoroughly cover cake mix. Sprinkle nuts over oleo.
Bake at 350º for 45 min or until brown.
You can use the can fruit of your choice.
I've tried apple, blueberry, cherry and peach and they all fantastic!
Grease 9x13 inch pan. Add ingredients in order given in layers. Do not mix. Bake at 350 degrees F for 55 minutes. Do not remove cake from pan the first day or else it will crumble.
By Robin from Washington, IA
I started making this cake years ago, and just love it, however, my recipe is a little different. My recipe calls for a yellow cake mix, and before I drizzle the melted butter over the top, I add a layer of sweetened flaked coconut and chopped walnuts (but any nuts will do). And I'm pretty sure I use more butter - I think one stick is 1/2 cup. At any rate, its really rich and yummy, and best eaten slightly warm.
Haven't made it in awhile, but I'm really thinking about it now. Delish!
I've always used only one stick of margarine or butter, but put it in the freezer first (till SOLID) and slice thin slivers off it and dot evenly to cover well. Also can use chocolate cake mix and cherry filling for a "Black Forest Dump Cake".
THIS IS A GOOD CAKE TO MAKE AND SO EASY TOO
You say not to take it out of the pan the 1st day.So,does that mean you can't cut it to eat until the next day?
Need to know if pineapple is drained or do you just use juice and all?
USE JUICE AND ALL
WE OMIT THE NUTS AND COCONUT IN OURS
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