Cakers don’t always think things through. Too often, we get caught up in the excitement of craft-making and fail to consider the consequences of our actions.
I don’t know who invented Dump Cake, but I wish I could travel back in time to that historical caker moment (I’m envisioning an avocado-green fridge, ruffled curtains and a giant wooden fork-and-spoon set hanging on the wall) and ask this person: “Are you sure you want to call it that?”
I suppose hindsight is always 20/20.
What’s important here is the finished product. And when it comes to ease, taste and presentation, you’d be hard pressed to find anything more satisfying than a good Dump.
1 white cake mix
1 can pie filling (cherry, apple or blueberry)
1 can crushed pineapple, partly drained
1 cup butter or margarine
Heat oven to 375°. In greased 9"x13” pan, spread pie filling. Next spread pineapple. Cover with dry cake mix. Drizzle melted butter or margarine over cake mix and top with coconut. Bake for 30-45 minutes.