Ingredients for Pineapple Cherry Dump Cake
- Unsweetened Crushed Canned Pineapple
- Light Cherry Pie Filling
- White Cake Mix
- 1 cup water
- Canola Oil
- 1/2 cup chopped pecans (optional)
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How to Make Pineapple Cherry Dump Cake
- Preheat oven to 350°F (175°C). Lightly grease a 13 x 9 inch baking dish.
- Evenly spread one (20 ounce) can of crushed pineapple, reserving the juice, into the prepared baking dish.
- Spread one (21 ounce) can of cherry pie filling over the pineapple.
- In a large bowl, combine one (15.25 ounce) box of yellow cake mix, 1 cup water, and 1/3 cup vegetable oil. Stir until just combined. Do not overmix.
- Pour the cake batter evenly over the cherry filling.
- Sprinkle 1/2 cup chopped pecans evenly over the top (optional).
- Bake for 40-50 minutes, or until a toothpick inserted into the center comes out clean and the top is golden brown.
- Let cool completely before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
123g
Fat
5g
Carbs
14g