Apr 24 2020 Cake, Dump Cake Dump Cake IV by Dija Loca No Comments This is a recipe from one of our family cookbooks. Coconut and nuts can be added. Ingredients Ingredient Checklist 1 (21 ounce) can cherry pie filling 1 (15 ounce) can crushed pineapple 1 (18.25 ounce) package yellow cake mix 1 cup butter Directions Instructions Checklist Step 1 Lightly grease a Bundt pan. Preheat oven to 325 degrees F (165 degrees C). Step 2 Pour pie filling into bottom of bundt pan, and on top of that pour the pineapple. Pour dry cake mix on top of pineapple. Slice butter or margarine over cake mix. Step 3 Bake for 35 to 45 minutes. This cake is best when served warm. Partner Tip Reynolds® Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier. Nutrition Facts Per Serving: 400 calories; 20.4 g total fat; 42 mg cholesterol; 401 mg sodium. 53 g carbohydrates; 2.4 g protein; Full Nutrition Share this:TwitterFacebookPinterest READ Olive Oil Lemon Cake
