Oh, so delicious! This dump cake is an easy dessert recipe perfect for any occasion.
- Carbohydrate 0 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0 g
- Protein 0 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (0g)
- Sodium 0 mg
- Sugar 0 g
- Trans Fat 0 g
- Calories 0 calories
Step-by-step
- In a 9x13 inch pan mix cherries and pineapple.
- Sprinkle dry cake mix over pineapple, and cherry mixture stir until just combined.
- Then sprinkle walnuts over top.
- Drizzle top with melted butter or margarine.
- Bake in a 350 degree F (175 degree C) oven for 35 or 40 minutes or until golden brown.
Golden, crumbly patches of baked cake mix sit atop a bubbling, thickened fruit base, offering a distinct contrast between a buttery, crisp crust and soft, jammy preserves. Achieving this textural balance requires careful attention to fat distribution across the dry mix. Pockets of unmoistened cake powder will remain chalky after forty minutes in a 350 degree F oven if the melted butter is not drizzled evenly. Scatter the fat comprehensively over the surface to hydrate every grain of flour without drowning the fruit underneath.
Excess surface moisture ruins the crust by preventing the starches from browning properly. Canned fruit introduces a high volume of syrup that must be balanced by the dry mix; fresh fruit releases less liquid initially but creates higher moisture concentrations during the bake as cellular walls collapse. Drainage adjustments are necessary when swapping preserved ingredients for fresh alternatives to avoid a soggy crumb.
Cool the pan on a wire rack for twenty minutes before serving to allow the starches to set fully. Store leftovers covered at room temperature for up to two days, or refrigerate for up to five days.
