Cherry Dump Cake

A buttery crumb topping over pecans, coconut, pineapple, and warm cherry pie filling?  Yes, please!  Cherry Dump Cake is more like a cobbler than a cake, but one thing that can be agreed upon is that it is easy and delicious! 🍒

Cherry Dump Cake

1 (20 oz.) can crushed pineapple in juice, undrained

1 (21 oz.) can cherry pie filling

1 cup coconut (optional)

1/2 cup chopped pecans (optional)

1 yellow cake mix

1 1/2 sticks of butter (3/4 cup)

Optional topping:  ice cream or whipped cream

Preheat oven to 350 degrees.  Spray a 9x13 baker with a non-stick cooking spray.  In order, spread evenly in the baker:  the crushed pineapple with juice, cherry pie filling (spoon on top of pineapple--you will not cover all of the pineapple), coconut, and chopped pecans.  Sprinkle the cake mix evenly over the top.  Slice the butter putting the slices down into the cake mixture.  (See photo.)  Bake for 1 hour.  Serve warm or at room temperature with ice cream or whipped cream if desired.  Store in refrigerator.

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Notes:

1)  Slice the butter putting the slices down into the cake mixture:

2)  Cake mixes can sometimes be lumpy, and if so, I sift mine before putting it on top.

3)  This dessert has a very moist texture.  You may not think it's done baking after an hour, because the inside is soft, but that is normal.  There may be some dry areas of cake mix on top, too.  That is also normal.