Friday, October 19, 2012

Cherry Pineapple Dump Cake

Processed food - how much do you use or eat usually? For me, I avoid processed food as much as I can but there are a few instances in which a little doesn't hurt. Like for example, today's recipe feature for Cherry Pineapple Dump Cake. This was suggested by The Baron himself and at first I was a bit skeptical. Not so much because I didn't think it sounded good, but more because of the use of packaged/processed ingredients. But after looking through some recipes I've bookmarked years ago, I did find a dump cake recipe I wanted to try out. Now was the time and I guess it's better now or never! For this cake, plump cherry pie filling and sweet crushed pineapple are topped with the convenience of a vanilla cake mix, creamy butter and margarine to bake up into the easiest cake imaginable... and it's delicious a la mode!...

The Baron made a great choice selecting this dessert. The version he was familiar with didn't incorporate pineapple, which is a nice twist to the traditional recipe. So although he chose cherry dump cake for our menu, I was glad he got to try a different version... and liked it! To make this gluten free, I leaned on the ease of a store bought vanilla cake mix {Bob's Red Mill} but any boxed cake mix will do. It couldn't have been easier and it was the perfect dessert to pair with our dinner.  If you're looking for easy, sweet and good, this is the dessert to make. It takes no more time than opening up a couple of cans, a box of cake mix and slicing up some butter and margarine. And with the holidays around the corner, this is one to consider making for last minute potluck parties, quick desserts and just a sweet treat that requires not much effort!

Cherry Pineapple Dump Cake
recipe adapted from Pioneer Woman

1 can (21 oz) cherry pie filling
1 can (15 oz) crushed pineapple, drained
1 box (18 oz) yellow or white cake mix (I used Bob's Red Mill Vanilla Cake mix)
1 stick (8 tablespoons) margarine
1/2 stick (4 tablespoons) unsalted butter

Preheat oven to 350 degrees.

In a greased 8x8 baking pan, combine the cherry pie filling and drained crushed pineapple.

Sprinkle the cake mix over the fruit mixture.

Slice the margarine and butter and evenly place over the dry cake mix layer.

Bake in the preheated oven for 55 mins to 1 hour or until top is golden brown.