hawaiian dump cake

Name: Hawaiian Dump Cake
Prep time: 15 min
Cook time: 45 min
Yield: 10
Ingredients: 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 box(es) yellow cake mix, break up big clumps; 1 stick(s) butter, cut into small pieces; 3/4 cup(s) pecans, chopped; 3 1/2 ounce(s) coconut flakes

(3 RATINGS)

103 Pinches

Sonja Montgomery

San Antonio, TX

Updated on Oct 6, 2010

This is a receipe my mother-in-law gave me 22 years ago. She told me just to dump all the ingredients together and bake it. After visiting Hawaii, we topped it with coconut and to give it a bit more zest, I'm using sour cherries as well. So here is my version. :)

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prep time 15 Min

cook time 45 Min

method ---

yield 10-12 serving(s)

Ingredients

1 20 oz cans cherry pie filling
1 20 oz cans sour cherries, drain
1 20 oz cans crushed pineapples, don't drain
1 box yellow cake mix, break up big clumps
1 stick butter, cut into small pieces
3/4 cup pecans, chopped
3 1/2 ounces coconut flakes

How To Make hawaiian dump cake

Step 1

Preheat oven to 350 degrees

Step 2

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)
Step 3

Bake at 350 degrees for 45 minutes (coconut should be nice and brown). Cool on wire racks and serve either slightly warm or cool.
Step 4

Store in refridgerator and microwave individual leftover servings for about 1 minute.
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