Hawaiian Dump Cake
1 20 oz can(s)cherry pie filling
1 20 oz can(s)sour cherries, drain
1 20 oz can(s)crushed pineapples, don't drain
1 boxyellow cake mix, break up big clumps
1 stickbutter, cut into small pieces
3/4 cpecans, chopped
3 1/2 ozcoconut flakes
How to Make Hawaiian Dump Cake
- Preheat oven to 350 degrees
- In a lasagna-sized pan (or 13x9 inch rectangular baking dish) evenly layer all the ingredients in the order listed above. (There is no need to grease the pan)
- Bake at 350 degrees for 45 minutes (coconut should be nice and brown). Cool on wire racks and serve either slightly warm or cool.
- Store in refridgerator and microwave individual leftover servings for about 1 minute.