Ingredients for Coconut Cherry Dump Cake
- Crushed Pineapple
- 21 ounces cherry pie filling
- Yellow Cake Mix
- ½ cup (1 stick) unsalted butter, cold and cut into cubes
- Unsweetened Coconut
- Pecans
- Vanilla Ice Cream
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How to Make Coconut Cherry Dump Cake
- Preheat oven to 350°F (175°C). Grease a 9x13 inch baking pan.
- In the prepared pan, spread the cherry pie filling evenly.
- Sprinkle the shredded coconut over the cherry filling.
- In a separate bowl, combine the flour, sugar, baking powder, salt, and butter. Use a pastry blender or your fingers to cut the butter into the dry ingredients until it resembles coarse crumbs.
- Evenly crumble the dry mixture over the coconut layer.
- Pour the milk evenly over the top.
- Bake for 65 minutes, or until the topping is golden brown and the filling is bubbly.
- Let cool slightly before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
11 g
Sugar
70g
Fat
46g
Carbs
13g
