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Bowl of Cherries
Sharon Pederson
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Do you remember dump cakes?

Careful, now. You will be dating yourself. Well, whatever. I do remember them.
I also remember turning my nose up at them, as I was much more of a purist in
my younger days. Could it be that we mellow with age? Anyway, I understand
that there are still folks out there who enjoy both the preparation and the consumption thereof...

Black Forest Cherry Dump Cake

One 20-ounce can crushed pineapple, with juice
1 cup flaked coconut
One 3.5-ounce package instant vanilla pudding mix
(or, if you lean toward chocoholism, go for chocolate pudding)
One 21-ounce can cherry pie filling
One 18.5-ounce package chocolate cake mix
4 tablespoons (1/2 stick) butter

Spread the pineapple in a 9- by 13-inch baking pan. Sprinkle a layer of coconut on top of the pineapple, and then a layer of dry pudding mix.
Spread the cherry pie filling evenly over the pudding mix, then sprinkle the dry cake mix over the pie filling. Cut the butter into thin slices, and arrange on top of the cake mix. That’s all there is to it!
Bake the cake at 350 degrees F for approximately one hour. Cool in pan.

Mary Margaret's Blueberry Crunch

One 20-ounce can crushed pineapple in juice, undrained
One 18.25-ounce package yellow cake mix
3 cups fresh or frozen blueberries
1/2 cup sugar
1/2 cup butter, melted
1 cup chopped pecans

Spread pineapple in a lightly buttered 13-by-9-inch baking dish; sprinkle with cake mix, blueberries and sugar.  Drizzle with butter and top with pecans.  Bake at 350 degrees F. for about 45 minutes or until bubbly. Cool in pan. Delicious!

Featured Archive Recipes:
Quick Banana Pound Cake
Quick Chocolate Amaretto Cake with Variations
Megan's Yummy Rum Cake
Almond Sherry Cake
 

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