Southern Dump Cake – a delicious recipe with pineapple, cherry pie filling, pecans, coconut, butter. Easy to follow and perfect for any occasion.
Serves 4
Baking & Desserts
Servings:persons
1
Preheat the oven to 350 degrees F. This cake mixes up fast, so the oven should be about ready by the time the cake is ready to go in the oven.
2
Spray a 9 x 13 (can go 9 x 11 but increase cooking time a bit) with Pam or lightly grease with Crisco.
3
Pour the can of pineapple with syrup in the bottom of the baking pan and spread evenly.
4
Spoon globs of cherry pie filling on top of pineapple. Don't try to spread. This is a mess waiting to happen. Just evenly space globs of the cherries.
5
Sprinkle the cake mix (not mixed up - just the dry mix) over the pineapples and cherries. This works best by hand. Pouring from the box makes it hard to get it even over the fruit.
6
Sprinkle pecans on top of the cake mix. Again, go for a fairly even distribution.
7
Cut the butter in thin slices and dab on top of the cake. There's no real correct slice on the slices. Think of the packaged butter pats at restaurants and go close to that size. Divide the butter slices across the entire cake.
8
Bake for around 50 minutes (350 degrees F). The corners should be set and the topped nicely golden brown. There will be fruit bubble spots on top.
441
kcal
Calories
43
g
Fat
17
g
Carbs
4
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 6 ingredients. The key ingredients include: 1 can pineapple crushed in heavy syrup (20 oz size), 1 can cherry pie filling (21 oz size), 1 yellow cake mix (general two layer cake size), 1 cup chopped pecans (can go a little more or less), and more.
Yes, Southern Dump Cake falls under the Baking & Desserts category and is a great choice for this type of meal.
Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.
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