Here is a very easy recipe to make and the results are uh-mazing. I think dump cakes were invented to keep busy moms, such as myself, sane. Between PTA meeting, sports, and all sorts of other things that my kids are involved in I don’t always have time to whip up fancy schmancy desserts. When I want to give my family a sweet treat I often turn to dump cakes because they are super easy to make.
Oh, boy! Vanilla ice cream or a dollop of whipped cream? Can’t I have both?!
1 can (21 Oz.) Comstock Blueberry Pie Filling
1 can (20 Oz.) Dole Crushed Pineapple
1 box (about 18 Oz.) Duncan Hines Yellow Or White Cake Mix
1 ¼ sticks Kerrygold butter
Preheat oven to 350 degrees F.
Spray 13 x 9 inch cake pan with nonstick cooking spray.
Dump blueberry pie filling and crushed pineapple into baking dish. Stir together.
Sprinkle cake mix evenly over the top of the fruit.
Thinly slice butter and distribute evenly over the cake mix.
Bake at 350 degrees for50-60 minutes until golden brown.
Remove from oven and cool for 10-15 minutes before serving.
Serve warm with whipped cream and/or vanilla ice cream and enjoy!
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Quick Tip: For best results, eat with ice cream!