Hawaiian Dump Cake

Name: Hawaiian Dump Cake
Prep time: 15 min
Cook time: 45 min
Total time: 1 h
Yield: 10-12
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 yellow cake mix, break up big clumps; 1 stick butter, cut into small pieces; 3/4 c pecans, chopped; 3 1/2 oz coconut flakes

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By Sonja Montgomery
@KitchenMeister

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. :)

Rating:

★★★★★ 3 votes5

Comments:

1 Comment

Serves:

10-12

Prep:

15 Min

Cook:

45 Min

Ingredients

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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

yellow cake mix, break up big clumps
1 stick

butter, cut into small pieces
3/4 c

pecans, chopped
3 1/2 oz

coconut flakes

How to Make Hawaiian Dump Cake

Step-by-Step

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.

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