Pineapple-Cherry Dump Cake

Go ahead and have a second helping of this cake—we made this lip-smacking dessert lighter by using light pie filling.


Makes 12 servings

Recipe from

Southern Living


1 (15 1/4-ounce) can unsweetened crushed pineapple, undrained
1 (20-ounce) can light cherry pie filling
1 (18.25-ounce) package white cake mix
1 cup water
1/4 cup canola oil
1/4 cup chopped pecans


Spread crushed pineapple evenly into a lightly greased 13- x 9-inch baking dish. Spread cherry pie filling over pineapple.

Stir together cake mix, 1 cup water, and oil just until blended. (Batter will be lumpy.) Pour over cherry filling. Sprinkle with pecans.

Bake at 350° for 40 to 50 minutes or until cake is golden.

Linda Vagnier, Dublin, Ohio,

Southern Living

April 2004
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