 Cherry with Mango & Pineapple "Dump" Cake
topped with Pecans Ingredients: 1 Pint of Whole, Pitted Cherries (pie filling/or thickened from canning) ** 2 cups diced pineapple (I had some diced pineapple mixed with mango in the freezer so, used that) 1 cup of butter, stick (you will reserve 1/4 cup for later in baking) 1 cups pecans (crushed or whole, I serve warmed and over the cake.) 1 box of white or yellow cake mix OR make you own as I did *will add link to making from scratch below** Preheat oven to 350. Lightly grease/spray a 9x13 baking dish. Add Cherry Pie filling along with pineapple and mango chunks to the bottom of dish and mix. Next, lightly sprinkle the cake mix over the entire fruit mixture. Now slice up 3/4 cup of butter into pats and lay on top of cake mixture. Bake in over 30 mins. (melt remaining 1/4 cup of butter in micro) Remove cake and brush on remaining butter making sure to fill in any gaps that the pats of butter missed, place back in oven for final cook time between 20-30 mins (watch for browning on top) Let cool slightly and serve warm or room temperature. *you can sprinkle with pecans if preferred **NOTES for the filling: you can either buy a large can of cherry pie filling or I used my canned cherries from the Summer and thickened with a bit of Cook Type Clear Gel. Recipe for Canning Cherries here --> http://www.canningandcookingathome.com/dianes-food-blog/sweet-syrup-cherries-with-vanilla Recipe for Cake Mix from Scratch here --> http://iambaker.net/homemade-yellow-cake-mix/ Photos by: Diane Baker for Canning and Cooking at Home Pinterest: http://www.pinterest.com/pin/530510031080424877/ |
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