Coconut Cherry Dump Cake Recipes

CHERRY COCONUT DUMP CAKE

Steps:

• Preheat oven to 350 degrees (325 degrees for glass pan).
• In a 9x13 pan, dump in cherry pie filling if using add almond extract and stir together.
• Empty entire can of crushed pineapple on top of cherries (no need to stir).
• Sprinkle cake mix evenly over top of fruit layers, do not stir.
• Dot with ¼ cup cut up butter.
• Pour ½ cup melted butter over top of cake mix.
• If using, sprinkle coconut and pecans over top of cake.
• Bake for one hour or until tester comes out clean.

DUMP CAKE V

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
• In the prepared dish, layer the cherry pie filling and the drained pineapple. Sprinkle the dry cake mix over the top, covering evenly. Pour the melted margarine over the cake mix, and sprinkle the top with the coconut and chopped walnuts.
• Bake 50 to 60 minutes in the preheated oven, until browned and bubbly.

CHERRY, PINEAPPLE & COCONUT DUMP CAKE

Steps:

• 1. Preheat oven to 325. DO NOT MIX ANYTHING!
• 2. Place ingredients into pan in order listed: pie filling, pineapple, cake mix placed even over filling, butter, coconut and pecans.
• 3. Bake for 1 hour. Keep refrigerated. You could substitute other pie fillings like apple, peach or blueberry.