Dump Cake (Marcy Stephens)
Yield
12 servingsPrep
10 minCook
60 minReady
70 minLow Cholesterol, Cholesterol-Free, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cherry pie filling
|
|
| 20 | ounces |
pineapple
crushed, with juice. |
|
| 1 | each |
cake mix, yellow
|
|
| 2 | sticks |
margarine
|
*
|
| 4 | ounces |
coconut
shredded |
|
| ½ | cup |
pecans
. |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | can |
cherry pie filling
|
|
| 578 | ml/g |
pineapple
crushed, with juice. |
|
| 1 | each |
cake mix, yellow
|
|
| 226 | g |
margarine
|
*
|
| 115.6 | ml/g |
coconut
shredded |
|
| 118 | ml |
pecans
. |
|
Directions
Spread cherry pie filling in 9x13-inch pan.
On top of this, spread crushed pineapple.
Sprinkle dry cake evenly over this.
Melt 2 sticks margarine and pour over dry ingredients.
Sprinkle with coconut and top with chopped pecans.
Bake at 350℉ (180℃) F for 1 hour.
