Dump cake!!

If you have never had Dump Cake, it's quite possible you don't WANT to because of the name. But remember that age old adage of never judging a book by a cover, and don't let a silly name stand between you and the dessert with calories too high to worry about.

The term DUMP here is all about what to do with the ingredients.... not at all with where the ingredients came from. Feel better? Good!

So then... let's gather the crap stuff we're going to dump into our 9x9 square baking dish. (I totally had to get out my Papa's tape measure just now for all of you 'serious about measurements and amounts' types). I'm using a Pampered Chef stoneware baker that I've had since I was 19 and makes me feel more credible as a gourmet. *goofy grin*

You're going to need a boxed white cake mix, a can of crushed pineapple (I've used sliced in a pinch), a package of coconut, 1/2 cup of butter and a can of fruit pie filling. Traditionally dump cake makers use cherry, but I am not a fan so my choice is usually raspberry.

Before we get into the hard work, preheat your oven to 425








NOW the fun begins! DUMPing the ingredients! Different recipes have layered these goodies in a variety of ways, but I like the results from my order best of all.

First, DUMP the crushed pineapple into your baking dish 

Spread it out evenly. The juice is IMPORTANT! 

Next, DUMP the white cake mix and spread it evenly too!

The trickiest part of this whole 2 minute operation, is spreading the pie filling over top of the white powder. I recommend plopping clumps of the fruit goop all over to make the spreading work out better.

DUMP your package of coconut and spread and then cube up or chop up your butter to finish off the masterpiece. Toss your dump cake in the oven when it's preheated and cook for 35 minutes. Use this time to paint your nails, have a shower or watch an episode of Family Guy that you PVRd three years ago.                                                                                                                                                      

The pie filling and pineapple especially will be very hot when you remove from the oven. In fact, there may be sizzling screams coming from the buttery, browned coconut so do not serve immediately unless tongue burns are a personal favorite. When it's cooled enough to eat, scoop it out and serve! (this will not cut into squares like traditional cake, so don't be worried.. you didn't 'do it wrong') Also delicious when served warm with vanilla ice cream!

Love & Cupcakes,

Jenn

ps - please forgive the cell phone quality pictures... my camera battery was dead!