I made this on a whim tonight. We had been out all day; our supper was already made and in the fridge, and I decided we needed something sweet for dessert. We do not have dessert very often, but it just sounded good tonight. I wanted something quick and easy, so I began to flip through "Blue Ribbon Recipes" and stopped when I came to this recipe.
The recipe calls for 1 can of cherry pie filling, and 1 can of crushed pineapple, but did not specify what size can. So I used a 20 oz. can of "Light" Cherry Pie Filling and a 15 oz. can of crushed pineapple (in unsweetened juice). I used a white cake mix, and one stick of "Blue Bonnet Light" margarine. I did not use the margarine to grease the pan; I sprayed it with PAM instead. The recipe said to bake at 350 F. for 40 minutes. I checked the cake at 40 minutes, but it wasn't done. So I checked every five minutes after that. I wound up letting the cake cook for a total of an hour, as that was when it began to turn golden in color, and the toothpick came out clean.
After we had dinner, we cut into the warm "Dump Cake" and topped it with Cool Whip. Yum!!
"Dump Cake" is a keeper!
Remember, you can order your copy of "Blue Ribbon Recipes" at
http://www.stennisfoundation.org/cookbook.php
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Cooking and blogging our way through The Stennis Foundation's cookbook,
"Blue Ribbon Recipes!"
