Carol'S Dump Cake
A quick and delicious dump cake featuring cherry and pineapple with nuts and coconut, perfect for dessert gatherings and easy to prepare for any occasion.
Ingredients
Instructions
- Spray a 9 x 13-inch pan with cooking spray (Pam).
- Layer cherry pie filling in the bottom of the pan.
- Add crushed pineapple (with juice) on top of the cherry filling.
- Sprinkle yellow cake mix evenly over the fruit layers.
- Pour melted margarine evenly over the cake mix.
- Sprinkle nuts (pecans) on top of everything.
- Sprinkle coconut over the nuts and cake.
- Bake at 350°F (175°C) for 1 hour.
- Cool slightly before cutting and serving.
Tips & Substitutions
For a richer flavor, consider using butter instead of margarine. You can also substitute the yellow cake mix with a gluten-free cake mix for a gluten-free option. Adding a dash of almond extract to the cherry filling can elevate the taste. If you prefer, pecans can be swapped with walnuts or omitted entirely for a nut-free version.
Serving Suggestions
Serve Carol's Dump Cake warm or at room temperature, topped with a scoop of vanilla ice cream or whipped cream for extra indulgence. This dessert pairs beautifully with Apricot Blush Punch, creating a delightful end to any meal. For a balanced plate, consider serving with a light Spinach-Sunflower Salad on the side.
Storage & Reheating
Store any leftovers in an airtight container at room temperature for up to 3 days. If you need to keep it longer, refrigerate for up to a week. To reheat, place individual portions in the microwave for 20-30 seconds or warm in an oven at 350°F (175°C) until heated through.
Nutrition & Diet Analysis (per serving)
Each serving of Carol'S Dump Cake contains roughly 839 calories, with 9g protein, 76g carbohydrates, and 59g fat. It is a good source of potassium (19% of the Daily Value), protein (18% of the Daily Value), and dietary fiber (12% of the Daily Value). It also contributes 3g of dietary fiber toward your daily target.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use fresh fruit instead of canned?
Yes, you can use fresh cherries and pineapple, but you'll need to adjust the sweetness and add some juice to mimic the moisture from canned fruit. Typically, about 2 cups of fresh fruit should work well.
How can I make this recipe vegan?
To make this recipe vegan, substitute the yellow cake mix with a vegan cake mix and replace the margarine with a plant-based butter or coconut oil. Ensure that the pie filling and pineapple are also vegan-friendly, which most canned varieties are.
What can I do if I don't have coconut?
If you don't have coconut, you can simply omit it or replace it with additional nuts or even crushed graham crackers for added texture. The cake will still be delicious without it.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).