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Dine In: Cherry-Pineapple Dump Cake


One of my most vivid memories of growing up is the night my dad made dinner.

Now, before you think it was a singular night, it wasn’t. There were many nights later on when I remember my dad grilling or helping with dinner, but it didn’t happen very often in the early years.

We lived in Baton Rouge, Louisiana, and there were four of us kids at that point. Four kids under the age of 8. My mom was a stay-at-home mom, and my dad was the breadwinner as a physical therapist at a local hospital. My dad worked HARD. My mom probably worked harder.

At some point, they came to an agreement that my dad would help out with dinner on Sunday nights. I don’t remember those details, but I do remember that first time he cooked dinner. It was a big deal with a capital “B” and “D.” (My mom probably played it up to give him incentive to keep doing it!). We had burgers on the grill, french fries and cherry-pineapple dump cake for dessert.

I don’t think we’d ever had a dump cake before, or it wouldn’t stand out so significantly in my mind.

I just remember it being so delicious.

I think I’ll make it for my family tonight.

Cherry-Pineapple Dump Cake

Ingredients:
1 can cherry pie filling
1 can crushed pineapple
1 box yellow or white cake mix (gluten-free works)
1/2 cup butter (1 stick)
1 cup walnuts, chopped

Directions:
Lightly spray a bundt pan or pan of choice.

First, layer the bottom with cherry pie filling then crushed pineapple. Sprinkle cake mix evenly on top. Using a stick of butter, cut into thin slices and lay the butter slices on top of the cake mix layer. Top with chopped walnuts.

Bake at 350° F for 40 to 50 minutes or until the top is golden-brown.

Nutritional Information: Calories Per Serving: 382, Calories from Fat: 168, Fat: 19 g, Trans Fat: 0 g (6 g Saturated Fat), Cholesterol: 20 mg, Sodium: 354 mg, Potassium: 175 mg, Carbohydrates: 51 g, Fiber: 2 g, Sugar: 25 g, Protein: 5 g

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Posted in: Cooking, Dine In

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