Zutaten für Asian Dump Cake
- 1 box (15.25 ounces) yellow cake mix
- 1 (21 ounce) can cherry pie filling
- 2 cups fruit salad
- 1/2 cup (1 stick) melted unsalted butter
- 1/2 cup chopped pecans
- 1/2 cup sweetened shredded coconut
- 1/2 cup passion fruit juice
- a scoop mango sorbet
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Zubereitung von Asian Dump Cake
- Preheat oven to 350°F (175°C).
- Lightly grease a 9x13 inch baking pan.
- In the prepared pan, pour in 2 cups of your favorite fruit salad (I used a mixture of pineapple, papaya, and guava) with 1/2 cup of passion fruit juice and 1 (21 ounce) can of pie filling (cherry, apple, or your choice).
- Gently stir to combine the fruits and juices.
- Evenly sprinkle 1 box (15.25 ounces) of yellow cake mix over the fruit mixture.
- Sprinkle 1/2 cup of chopped nuts (macadamia or pecans recommended) over the cake mix.
- Drizzle 1/2 cup (1 stick) of melted unsalted butter over the nuts.
- Top with 1/2 cup of sweetened shredded coconut.
- Bake, uncovered, for 50-60 minutes, or until the cake is golden brown and a toothpick inserted into the center comes out clean.
- Let cool slightly before serving. Enjoy as is, or for an extra touch of paradise, serve with a scoop of mango sorbet.
Nutrition Information (Approximate per serving)
Sodium
160 g
Sugar
839g
Fat
375g
Carbs
195g
