Cherry dump cake with pineapple and a buttery top
Cherry dump cake is a layered fruit dessert, not a mixed sponge batter. Crushed pineapple supplies juice, cherry pie filling adds body, and dry cake mix forms the top as it bakes. The following pan serves about twelve small portions.
This version omits the nuts and whipped topping from the comparison recipe. The texture should be spoonable fruit beneath a rough buttery crust, not a neat slice of layer cake. Do not serve uncooked powder as a deliberately crunchy finish.
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| Tempo di preparazione | — |
|---|---|
| Tempo attivo in cucina | — |
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| Cucina | American home baking |
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Ingredienti
12 porzioni
Passaggio 1
Heat the oven to 350 °F (175 °C). Lightly grease a 13-by-9-inch baking dish. Check the cake-mix package size; a substantially larger package would change the balance of dry topping to fruit.
Passaggio 2
Spread pineapple and all its juice across the dish. Spoon cherry pie filling over it and level gently. Sprinkle dry cake mix evenly over the surface; do not prepare it with the eggs and water listed for an ordinary cake.
Passaggio 3
Arrange very thin butter slices across the topping with as few gaps as possible. Keep the layers separate rather than stirring them together.
Passaggio 4
Bake about 50–60 minutes, until fruit bubbles around the edges and the top is golden without loose powdery areas. If small dry patches remain, carefully moisten them with bubbling fruit juice and continue baking briefly. Let stand before serving.
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